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The Decree of the Minister of Religious Affairs of the Republic of Indonesia

The Decree of the Minister of Religious Affairs of the Republic of Indonesia

THE DECREE OF THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF

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. ; 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. -3-

SEVEN : This Decree shall come into effect on the date of its promulgation.

Stipulated in On May 29, 2020

THE MINISTER OF RELIGIOUS AFFAIRS OF THE REPUBLIC OF INDONESIA

Signed

FACHRUL RAZI

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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 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 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 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 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 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 1.5.12 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 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 1..5.30 Flavored processed cheese 1.5.31 Processed cheese with the addition of , , or meat 1.5.32 Cheese analogue (vegetable fat cheese) 1.5.33 Whey cheese 1.6. Milk based 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, oil 2.1.2 2.1.3 Vegetable fat and oil 2.1.4 Virgin oil 2.1.5 Extra virgin 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 oil/crude coconut oil 2.1.27 Refined bleached deodorized coconut oil 2.1.28 Refined bleached deodorized oil 2.1.29 Refined bleached deodorized corn oil 2.1.30 Refined bleached deodorized candlenut/ lumbang oil 2.1.31 Refined bleached deodorized oil 2.1.32 2.1.33 Refined bleached deodorized olive oil 2.1.34 Refined bleached deodorized oil 2.1.35 Refined bleached deodorized sunflower oil 2.1.36 Refined bleached deodorized 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, compound, 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 2.3.1 Non-dairy toppings, fillings, frostings 2.3.2 Non-dairy whipped cream 2.4 Fat based , 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 3.1.4 Ice stick 3.1.5 Fruit ice 3.1.6 -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 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: ) 4.1.18 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 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 extract powder 4.1.37 Seaweed extract in paper form 4.1.38 Gelatin powder 4.1.38 Gelatin powder 4.1.39 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 4.1.46 Black grass jelly 4.1.47 The pulp of palm 4.1.48 Fermented fruit products 4.1.49 Fruit pickle 4.1.50 “” (A product of lactic acid fermented meat naturally) 4.1.51 Fruit products for 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 , 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 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 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 4.2.12 Sunflower 4.2.13 Sesame seeds 4.2.14 Dried products obtained from watermelon seeds, machete seeds, dried sunflower seeds and added . 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 ( 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 , oil, salty solution, or 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 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 in packaging 4.2.34 Asparagus in packaging 4.2.35 Bamboo shoots in packaging 4.2.36 Green in packaging 4.2.37 Roots/tubers/ in packaging 4.2.38 Packaged sweeten seaweed 4.2.39 in packaging 4.2.40 Puree and spread products of vegetables, nuts, and 4.2.41 Tomatoes puree 4.2.42 Peanut butter 4.2.43 Spread of 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 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 () crackers 5 Confectionary/Candy 5.1 Cocoa and 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 -13-

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 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 and 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 -14-

6.1.4 Instant 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 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 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, 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 starch -15-

6.2.32 Mungbean starch 6.2.33 /cassava starch 6.2.34 Dextrin 6.2.35 Modified starch 6.2.36 Pregelatinized starch 6.3 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 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, , Soybean Pasta and Soybean Noodles) 6.4.1 Uncooked wet noodles 6.4.2 Other uncooked wet noodles 6.4.3 and spring rolls skin 6.4.4 Uncooked dumpling, spring rolls, 6.4.5 Dried flat 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 -16-

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: , tapioca pudding) 6.5.1 Eggless 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 6.6.4 Flour for dough of meat ball 6.7 Rice processed products 6.7.1 “/jenang/gelamai” (local ) 6.7.2 “/wajit”(local snack) 6.7.3 ”” (Japanese delicacies). 6.7.4 “Teuck/”(Korean delicacies) 6.7.5 “” (local snack) 6.7.8 “Putu ayu”(local snack) 6.7.9 “ mangkok”(local snack) 6.7.10 “ 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 “ ayam” (local snack) 6.7.18 “Semar mendem” (local snack) 6.7.19 “Jadah manten” (local snack) 6.7.20 “ ketan” (local snack) 6.7.21 “Kue ku” (local snack) 6.7.22 “Legondo” (local snack) 6.7.23 “Onde-onde” (local snack) -17-

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 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 “” (traditional Indonesian soy products) 6.8.15 “” (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 bread 7.1.6 Pumpernickel bread 7.1.7 Bread with /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 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, or others) 7.1.37 “Apem” (local snack) 7.1.38 “” (local snack) 7.1.39 Steam bun 7.2 Special bakery products (sweet, salty, savory) 7.2.1 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/ biscuit 7.2.11 Biscuit with chocolate cream 7.2.12 7.2.13 Soft cookies 7.2.14 Sweet cookies -19-

7.2.15 Oatmeal cookies 7.2.16 “Nastar” ( 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 “” (local snack) 7.2.24 “” (local snack) 7.2.25 Egg roll 7.2.26 Filled cereal bars biscuit 7.2.27 Crepes 7.2.28 “ 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 “” (Crocodile-shaped bread/ local bread) 7.2.36 String-shaped cookies 7.2.37 7.2.38 “” (Dutch cookies) 7.2.39 Ice cream cone 7.2.40 Pancake 7.2.41 “” (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 8.1.79 Raw 8.1.80 Minced meat 8.1.81 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 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 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 ) 8.3.36 Egg wrapped with meat 8.3.37 Fried 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 “” (Palembang ‘s traditional fish processed product) 9.1.4 Frozen 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 “” (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 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 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 “”(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 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 9.1.69 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 “ 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 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 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 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 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 12.2.13 Holy basil 12.2.14 Lemon basil 12.2.15 Basilia 12.2.16 Bay leaves 12.2.17 12.2.18 -30-

12.2.19 Bataknese /lokio 12.2.20 Spring onion 12.2.21 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 12.2.28 powder 12.2.29 Dill seed, , 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 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 powder 12.2.42 Cardamom amomum powder 12.2.43 powder 12.2.44 “Kencur” ( ) powder 12.2.45 powder 12.2.46 Oregano 12.2.47 powder 12.2.48 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 ) 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 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 12.6.7 Chili sauce 12.6.8 12.6.9 Cheese sauce 12.6.10 Mayonnaise; 12.6.11 Barbeque sauce 12.6.12 sauce 12.6.13 Spaghetti sauce 12.6.14 12.6.15 Marinated sauce 12.6.16 Tomato sauce 12.6.17 Sweet sour sauce 12.6.18 Worchester sauce 12.6.19 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 12.6.25 Clear oyster sauce 12.7 Spreads products for salads (such as: , potato salad) and , 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 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 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 ) 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 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 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 drink 14.4.21 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 “” (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 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 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 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 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 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 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 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 18.9.11 18.9.12 Cyclamic acid 18.9.13 18.9.14 /Trichlorogalactosucrose 18.9.15 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 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 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 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 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 (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 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 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

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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

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