This document contains tables outlining quality standards for various food products. Table 2 provides standards for fresh milk including requirements for smell, taste, color, consistency and limits for foreign objects and contaminants. Microbiological tests and allowable levels for various metals are also specified. Similarly, the other tables establish criteria such as appearance, odor, flavor and contaminant limits for products like caramel, butter, yogurt, sauce, microcrystals and more. Maximum levels for pathogens and indicators of contamination are defined.
This document contains tables outlining quality standards for various food products. Table 2 provides standards for fresh milk including requirements for smell, taste, color, consistency and limits for foreign objects and contaminants. Microbiological tests and allowable levels for various metals are also specified. Similarly, the other tables establish criteria such as appearance, odor, flavor and contaminant limits for products like caramel, butter, yogurt, sauce, microcrystals and more. Maximum levels for pathogens and indicators of contamination are defined.
This document contains tables outlining quality standards for various food products. Table 2 provides standards for fresh milk including requirements for smell, taste, color, consistency and limits for foreign objects and contaminants. Microbiological tests and allowable levels for various metals are also specified. Similarly, the other tables establish criteria such as appearance, odor, flavor and contaminant limits for products like caramel, butter, yogurt, sauce, microcrystals and more. Maximum levels for pathogens and indicators of contamination are defined.
K$amir Koloni ( ml 9PM( ml 9PM( ml Koloni (ml Koloni (ml Ma!s. 2 > *+ 2 Ma!s. 2+ ? 3 Ma!s. '+ Ma!s. '+ 4Sumber : SN5& *662.*6678 Tabel 2. Syarat Mutu :ula 4Su!rosa8 Kriteria Uji Satuan Persyaratan Keadaan: Bau Rasa Warna 4nilai remisi yang diredu!si8 0 b(b Normal Normal Min '3 Besar jenis butir Min +&# - *&2 9ir 0 b(b Ma!s +&* Sa!arosa Ma!s 66&3 :ula peredu!si Ma!s +&* 9bu 0 b(b Ma!s +&* Ba$an asing tida! larut Eerajat Ma!s ' SF2 mg(!g Ma!s 2&+ "emaran logam Pb "u <g ;n Sn mg(!g mg(!g mg(!g mg(!g mg(!g Ma!s 2&+ Ma!s 2&+ Ma!s +&+3 Ma!s 7+&+ Ma!s 7+&+ 9rsen 49S8& mg(!g Ma!s *&+ 4Sumber: SN5& No. +%22& *6628 Tabel *. Standar Mutu Permen )una! Kriteria Uji Satuan Persyaratan Keadaan : Bentu! Rasa Bau Normal Normal Normal 9ir 0& b(b 3&,.%&' 9bu 0& b(b Ma!s 2&+ :ula redu!si sebagai gula in1ert 0& b(b Ma!s 3' Sa!arosa 0& b(b Min 3' Ba$an tamba$an ma!anan : Pemanis Pearna . . "emaran logam : Timbal 4Pb8 Tembaga 4"u8 Seng 4;n8 Tima$ 4Sn8 Mer/uri 4<g8 mg(!g mg(!g mg(!g mg(!g mg(!g Ma!s. *&' Ma!s. *+ Ma!s. *+ Ma!s. 7+ Ma!s. +&3 "emaran arsen 49s8 mg(!g Ma!s. *&+ "emaran mi!roba : 9ng!a lempeng total
Ba!teri "oli2ora
=. "oli
Koloni ( g 9PM( ml 9PM( ml Ma!s. ' > *+ 2 Ma!s. 2+ ? 3 4Sumber : SN5& *662.*6678 Tabel 2. Syarat Mutu Mie Kriteria Uji Satuan Syarat Keadaan : Te!stur 9roma Rasa Warna Normal Normal Normal Normal Benda asing Negati2 Keutu$an 0& b(b Min. 6+ Kadar air : penggorengan pengeringan 0& b(b 0& b(b Ma!s. *+&+ Ma!s. *7&' Kadar protein : Mi dari terigu 0& b(b Min. #&+ Mi dari bu!an terigu 0& b(b Min. 7&+ Bilangan asam mg KF<(g minya! Ma!s. * "emaran logam
Timbal 4Pb8 Ra!sa 4<g8 mg(!g mg(!g Ma!s. 2&+ Ma!s. +&+' 9rsen 49s8 mg(!g Ma!s. +&' "emaran mi!roba 9ng!a lempeng total =. "oli Salmonela Kapang !oloni(g 9PM(g !oloni(g Ma!s.*&+ >*+ , ? 3 Negati2(2'g Ma!s.*&+>*+ 3 4Sumber : SN5 +*.3''*.*66,8 Tabel 2. Syarat Mutu Roti Jenis uji Satuan Persyaratan Keadaan : Kenampa!an Bau Rasa . . . Normal Normal Normal 9ir 0& b(b Ma!s 7+ 9bu 4tida! termasu! garam8 0&b(b Ma!s * 9bu yg tida! larut dalam asam 0&b(b Ma!s +&3 Na"l 0&b(b Ma!s 2&' Serangga Tida! ada BTM Pengaet Pearna Pemanis Sesuai SN5 +*. +222.*66' Dalling number deti! Min 3++ "emaran logam Ra!sa 4<g8
Mg(!g
Ma!s +&+' 4Sumber : SN5 +*.3#7+.*66'8 Tabel 2. Syarat Mutu Sirup Jenis uji Satuan Persyaratan Keadaan : 9roma Rasa Warna . . . Normal Normal Normal :ula 4di$itung sebagai su!rosa8 0& b(b Min ,' BTM : Pemanis SN5 +*.+222. *6#% Pearna Pengaet "emaran logam Timbal 4Pb8 Tembaga 4"u8 Seng 4;n8 mg(!g mg(!g mg(!g Ma!s *&+ Ma!s *+ Ma!s 2' "emaran arsen mg(!g Ma!s 2' "emaran mi!roba : 9ng!a )empang Total "oli2orm =."oli Salmonella S. aureus Gibrio /$olerae Kapang K$amir !oloni(ml 9PM(ml 9PM(ml 9PM(ml !oloni(ml !oloni(ml Ma!s '>*+ 2 Ma!s 2+ ? 3 negati2 + Ma!s '+ Ma!s '+ 4Sumber : SN5 +*.3*77.*6638 Tabel 3. Syarat Mutu "M" Kriteria Uji Satuan Persyaratan Keadaan: Warna Bentu! P< Bau Si2at Puti$ sedi!it !e/o!latan Bubu! 2.*+ Tida! berbau <igros!opis 9rsenat )ogam berat sebagai Pb Tima$ Natrium setela$ di!ering!an Ke!entalan dari larutan dengan !onsentrasi 20 Susut pengeringan !emurnian Bpj 0 Bpj 0 "ps 0 0 Ma> 3 Ma> +&++7 Ma> *+ Ma> 6' Min 2' Ma> *+ 4berat !ering8 Min 66&' 4Sumber: SN5& No. +%22& *6628 Tabel 3. Syarat Mutu Tempe Jenis uji Satuan Persyaratan Keadaan : Bau Rasa Warna . . . Normal Normal Normal 9ir 0& b(b Ma!s ,' 9bu 0&b(b Ma!s *&' Protein 4N>,&2'8 0&b(b Min 2+ )ema! 0&b(b Min *+ Serat !asar 0&b(b Ma!s. 2&' "emaran logam Timbal 4Pb8 Ra!sa 4<g8 Tembaga 4"u8 Seng 4;n8 Tima$ 4Sn8