A buyer-focused playbook to verify Indonesian halal certificates for seafood using BPJPH’s SIHALAL directory. Confirm validity, product scope, third‑party cold storage, and market recognition for Malaysia and Singapore—in 15 minutes or less.
If you buy seafood for halal markets, one weak link in verification can sink an entire shipment. We’ve learned this the hard way working with buyers from the Middle East to Southeast Asia. The good news. You can confirm whether an Indonesian exporter is truly halal-ready in about 15 minutes using BPJPH’s SIHALAL directory. Here’s the complete, bookmarkable workflow we use internally.
Your “complete directory” starts with SIHALAL
SIHALAL is the Indonesian government’s official halal database under BPJPH. Think of it as the only directory that matters for current, legally valid halal certificates in Indonesia. You can search by company name, certificate number, or product keywords. The interface is in Indonesian, but the fields are straightforward once you know what to look for.
A quick tip. Use the company’s legal name, not its brand. If you only have a trade name, ask for the “Nomor Sertifikat” (certificate number) or “NIB” (business ID) and try again.
What’s interesting is that SIHALAL also shows the LPH (halal inspection body) and facility address. That gives you a fast cross-check against your supplier’s packing labels and invoices.
The 3 pillars of fast halal verification
In our experience, every clean verification rests on three checks.
- Validity. Is the certificate current in SIHALAL with clear start and end dates?
- Scope. Does the certificate actually cover your exact product and processing method? Raw IQF fillets aren’t the same as breaded or seasoned items.
- Recognition. Will your target market accept the certificate? For example, importers in Malaysia and Singapore will ask if the certifying system is on their current recognition lists.
Nail these three, and 90 percent of friction disappears.
Step-by-step: How to verify an Indonesian seafood halal certificate online
How do I verify a halal certificate number online for a seafood plant?
- Go to BPJPH’s SIHALAL public search page. Search by “Nomor Sertifikat,” legal entity name (Nama Pelaku Usaha), or product names in Indonesian.
- Open the result that matches the facility address on your supplier’s docs. Check these fields:
- Nomor Sertifikat. Copy it exactly for your files.
- Masa Berlaku. Validity period. Note the expiry date.
- LPH. The inspection body, often listed as LPH LPPOM MUI or other accredited LPHs.
- Ruang Lingkup. The halal scope. For seafood, look for phrases like Produk hasil perikanan or Produk olahan hasil perikanan.
- Daftar Produk. The listed products or categories.
If the legal name or address doesn’t match the paperwork, hit pause and ask for clarification.
Where do I check the expiry date and get the PDF?
SIHALAL entries show the validity window under Masa Berlaku. Some entries include a downloadable PDF. If you don’t see a PDF, ask the supplier for the latest BPJPH-issued certificate file. I’ve found that suppliers sometimes send a clean PDF faster than you can find it yourself.
Practical tip. Save both the PDF and a screen capture of the SIHALAL page that shows the dates and scope. It helps during market audits.
How can I tell if the certificate covers my exact product?
Scope is where even experienced buyers get tripped up. Here’s the thing. Indonesian halal certificates are issued to a scope, not just a company. You need the scope to match your product and process.
- Raw, unseasoned seafood. Look for scope lines that clearly include Produk hasil perikanan or Produk olahan hasil perikanan. The Daftar Produk should show fillet, steak, WGGS, or generic seafood categories.
- Breaded or seasoned seafood. Confirm that processed categories are included. You may see references that imply marinades or added ingredients. If the SIHALAL scope is silent on processed products, you should assume breaded or seasoned items are not covered.
- Sub-ingredients and additives. If your product uses marinades, coatings, or processing aids, ask for the halal status of seasonings, batters, and any E-number additives. Your supplier should have halal confirmations for each.
Examples from our own range to illustrate:
- If you’re buying raw fillets like Grouper Fillet (IQF) or Snapper Fillet (Red Snapper), the standard Produk hasil perikanan scope typically fits.
- For sushi-grade items such as Yellowfin Saku (Sushi Grade) or Bigeye Loin, confirm the scope includes raw ready-to-eat handling if your market requires it.
- If you plan breaded or seasoned SKUs using Frozen Shrimp (Black Tiger, Vannamei & Wild Caught), make sure the certificate covers processed products and all seasonings have halal proofs.
Takeaway. If the scope doesn’t explicitly cover your processing method, get a written confirmation from the exporter and supporting halal docs for every added ingredient.
If a supplier uses third‑party cold storage, does that facility need its own halal certificate?
Usually, yes. Cold storage is part of the halal supply chain. If your exporter relies on a third‑party cold store, you should verify that facility’s halal status separately in SIHALAL under its legal name. Look for scope terms related to storage or cold chain activities. If the cold store isn’t certified, some markets will reject the consignment.
Pro move. Ask for a chain-of-custody map that shows all sites touching your product from processing to loading. Then verify each site in SIHALAL.
If you need help cross-checking scope lines for your product, feel free to Contact us on whatsapp. We’re happy to sanity-check screenshots and give quick feedback.
Recognition for Malaysia and Singapore
Does a BPJPH halal certificate automatically get recognized by Malaysia’s JAKIM?
Automatic recognition isn’t the right way to think about it. Malaysian importers rely on JAKIM’s current list of Recognised Foreign Halal Certification Bodies. Indonesia’s halal ecosystem transitioned from MUI-issued certificates to BPJPH-led certification with accredited LPHs. Recognition lists change. The only safe approach is to check JAKIM’s most recent list and confirm your supplier’s certifying system is included.
What we recommend.
- Ask your exporter which LPH audited them and which authority issued the certificate.
- Cross-check that the authority and/or LPH system appears on JAKIM’s latest recognition list.
- Keep a PDF copy of that list in your shipment file.
How about Singapore’s MUIS?
Same logic. MUIS publishes a list of Recognised Foreign Halal Certification Bodies. Confirm Indonesia’s issuing and inspection bodies that appear on your supplier’s documents are on MUIS’s current list. Don’t assume last year’s status still applies. We’ve seen updates more than once in a calendar year.
Takeaway. Market acceptance depends on the destination’s current recognition list, not what’s printed on the Indonesian certificate.
SIHALAL vs LPPOM MUI: what’s the difference and what should I use?
What’s the difference between SIHALAL and LPPOM MUI results when I search a company?
- SIHALAL is the BPJPH government directory. It’s the source of truth for valid halal certificates in Indonesia today.
- LPPOM MUI is one of the accredited inspection bodies (LPH). They also publish information about audited companies. But for buyers, SIHALAL should be your primary reference for certificate validity and scope.
Older MUI certificates issued before BPJPH took over may still appear in circulation. We advise checking if those certificates are registered and current in SIHALAL. If you can’t find them, treat that as a red flag and ask for clarification.
How often are Indonesian halal certificates renewed, and what’s a red flag?
Typical validity is up to 4 years under BPJPH, with periodic surveillance. Renewal timing can vary based on scope changes and audit outcomes.
Red flags we see most often.
- The legal name or address in SIHALAL doesn’t match labels or invoices.
- The scope only covers raw seafood, but you’re buying breaded/seasoned SKUs.
- The certificate is within 30–60 days of expiry and no renewal proof is available.
- A third‑party cold store is used but not halal certified in SIHALAL.
- The company shows only a historical MUI record, not a current BPJPH certificate.
If any of these pop up, slow down and get written confirmations before you book space.
Practical takeaways you can use today
- Build a quick verification pack for each supplier. Include SIHALAL screenshot, certificate PDF, recognition list PDF for your destination, and scope notes.
- Confirm cold storage and subcontractors in SIHALAL. One missing link is all it takes.
- For value-added items, maintain a file of halal proofs for each seasoning, batter, and processing aid.
- Ask for scope updates when you add new SKUs. For example, shifting from Mahi Mahi Fillet to a seasoned portion will likely require a scope check.
Mini directory: Indonesian search phrases to try in SIHALAL.
- Tuna: tuna loin, saku, steak, cube. Try “tuna saku,” “tuna loin.” See examples like Yellowfin Saku (Sushi Grade) and Yellowfin Steak.
- Snapper and grouper: “kakap,” “kerapu,” “fillet,” “WGGS.” Products like Grouper WGGS (Whole Cleaned) and Red Snapper Portion (WGGS / Fillet) map to common scope lines.
- Shrimp: “udang beku,” “HOSO,” “HLSO,” “peeled.” See Frozen Shrimp (Black Tiger, Vannamei & Wild Caught).
- Processed indicators: “berbumbu” (seasoned), “panir” (breaded), “marinasi” (marinated), “penyimpanan berpendingin” (cold storage).
When our team builds halal lines for export, we design the product list and scope so buyers don’t have to guess. If you want to browse SKU options aligned with common halal scopes, you can View our products.
Final thought. The reality is that halal verification for seafood isn’t complicated once you standardize your checks. SIHALAL gives you the directory. JAKIM and MUIS give you market acceptance. Your job is to make sure scope, cold chain, and timing line up. Do that consistently and you’ll avoid 9 out of 10 surprises at destination.