Regulasi
Regulasi :
SNI 3553-2023
| Parameter | Method |
|---|---|
| Pseudomonas Aeruginosa | |
| Koliform | |
| Angka Lempeng Total (ALT) | |
| Kadar oksigen (O2) terlarut akhir | |
| Kadar oksigen (O2) terlarut awal | |
| Bromat (BrO3) | |
| Klor bebas (Cl2) | |
| Sianida (CN) | |
| Sulfat (SO4) | |
| Amonium (NH4) | |
| Nitrit (Sebagai NO2) | |
| Nitrat (Sebagai NO3) | |
| Zat organik (angka KMnO4) | |
| Zat yang terlarut | |
| Kekeruhan | |
| pH | |
| Rasa berkarbonasi | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Keadaan | |
| Perak (Ag) | |
| Selenium (Se) | |
| Boron (B) | |
| Barium (Ba) | |
| Kromium (Cr) | |
| Mangan (Mn) | |
| Besi (Fe) | |
| Fluorida (F) | |
| Klorida (Cl) | |
| Timah (Sn) | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 6241-2023
| Parameter | Method |
|---|---|
| Pseudomonas Aeruginosa | |
| Koliform | |
| Angka Lempeng Total (ALT) | |
| Timah (Sn) | |
| Kadar oksigen (O2) terlarut akhir | |
| Kadar oksigen (O2) terlarut awal | |
| Perak (Ag) | |
| Bromat (BrO3) | |
| Total organik karbon | |
| Zat yang terlarut | |
| Kekeruhan | |
| pH | |
| Rasa berkarbonasi | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 3708-2015
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Stayphylococcis aureus | |
| Salmonella sp | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Timah (Sn) | |
| Padatan terlarut | |
| Padatan terlarut | |
| Karbondioksida (CO2) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8373-2018
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Escherichia coli | |
| Salmonella sp | |
| Stroberi (Fragaria x. ananassa) | |
| Sirsak (Annona muricata L.) | |
| Redcurrant (Ribes rubrum) | |
| Raspberry (Rubus occidentalis L.) | |
| Prune (Prunus domestica) | |
| Plum (Prunus domestica) | |
| Pir (pyrus communis) | |
| Peach (Prumus persica (L) batch var. nucipersica) | |
| Nanas (ananas comosus) | |
| Melon (Cucumis melo L.) | |
| Markisa (pasiflora edulis) | |
| Mangga (Mangifera indica) | |
| Lemon (lemon burf) | |
| Leci (Litchi chinensis) | |
| Kurma (phoenix dactylifera) | |
| Kiwi (actinidia deliciosa) | |
| Jeruk nipis (citrus aurantifolia) | |
| Jeruk mandarin (citrus reticulata blanca | |
| Jeruk orange (valencia) (citrus sinensis L. Osbeck) | |
| Jeruk grapefruit (citrus paradisi macfad) | |
| Jeruk bali (Citrus grandis) | |
| Jambu biji merah (Psidium guajava var. Pink guava) | |
| Jambu biji (Psidium guajava L.) | |
| Delima (Punica granatum) | |
| Cranberry (Vacciunium macroarpon Aiton; Vaccinium oxycoccus L.) | |
| Ceri manis (Prunus avium L.) | |
| Ceri asam (Prunus cerasus L.) | |
| Bluberi (Vaccinium corymbosum) | |
| Blackcurrant (Ribus nigrum L.) | |
| Blackberry (Rubus fruitcocus) | |
| Belimbing (Avverhoa Carambola) | |
| Asam (Tamarindus Indica) | |
| Apel (Pyrus sp) | |
| Anggur (Vitis sp) | |
| Padatan terlarut | |
| Padatan terlarut | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Escherichia coli | |
| Escherichia coli | |
| Salmonella sp | |
| Stroberi (Fragaria x. ananassa) | |
| Sirsak (Annona muricata L.) | |
| Redcurrant (Ribes rubrum) | |
| Raspberry (Rubus occidentalis L.) | |
| Prune (Prunus domestica) | |
| Plum (Prunus domestica) | |
| Pir (pyrus communis) | |
| Peach (Prumus persica (L) batch var. nucipersica) | |
| Nanas (ananas comosus) | |
| Melon (Cucumis melo L.) | |
| Markisa (pasiflora edulis) | |
| Mangga (Mangifera indica) | |
| Lemon (lemon burf) | |
| Leci (Litchi chinensis) | |
| Kurma (phoenix dactylifera) | |
| Kiwi (actinidia deliciosa) | |
| Jeruk nipis (citrus aurantifolia) | |
| Jeruk mandarin (citrus reticulata blanca | |
| Jeruk orange (valencia) (citrus sinensis L. Osbeck) | |
| Jeruk grapefruit (citrus paradisi macfad) | |
| Jeruk bali (Citrus grandis) | |
| Jambu biji merah (Psidium guajava var. Pink guava) | |
| Jambu biji (Psidium guajava L.) | |
| Delima (Punica granatum) | |
| Cranberry (Vacciunium macroarpon Aiton; Vaccinium oxycoccus L.) | |
| Ceri manis (Prunus avium L.) | |
| Ceri asam (Prunus cerasus L.) | |
| Bluberi (Vaccinium corymbosum) | |
| Blackcurrant (Ribus nigrum L.) | |
| Blackberry (Rubus fruitcocus) | |
| Belimbing (Avverhoa Carambola) | |
| Asam (Tamarindus Indica) | |
| Apel (Pyrus sp) | |
| Anggur (Vitis sp) | |
| Padatan terlarut | |
| Padatan terlarut | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8374-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Karbondioksida (CO2) | |
| Gula total (sebagai gula pereduksi) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Karbondioksida (CO2) | |
| Gula total (sebagai gula pereduksi) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Karbondioksida (CO2) | |
| Gula total (sebagai gula pereduksi) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 3719-2014
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella sp | |
| Escherichia coli | |
| Koliform | |
| Angka Lempeng Total (ALT) | |
| Mengkudu (Morinda citrifolia) | |
| Strawberry ( Fragaria x. Ananassa) | |
| Sirsak (Annona muricata L.) | |
| Nanas (ananas comosus) | |
| Melon (Cucumis melo L.) | |
| Markisa (pasiflora edulis) | |
| Mangga (Mangifera indica) | |
| Leci (Litchi chinensis) | |
| Jeruk (citrus sinensis) | |
| Jambu biji merah (Psidium guajava var. Pink guava) | |
| Delima (Punica granatum) | |
| Asam (Tamarindus Indica) | |
| Apel (Pyrus sp) | |
| Anggur (Vitis sp) | |
| Padatan terlarut | |
| Padatan terlarut | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3544-2013
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella sp | |
| Escherichia coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Total gula (dihitung sebagai sukrosa) b/b | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella sp | |
| Escherichia coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Total gula (dihitung sebagai sukrosa) b/b | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 2984-2019
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Jumlah gula sebagai sakarosa | |
| Padatan terlarut | |
| Padatan terlarut | |
| Rasa | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 1902-2016
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Serat kasar (b/b) | |
| Alkalinitas abu larut dalam air (b/b) | |
| Kadar abu tak larut dalam asam (b/b) | |
| Kadar abu larut dalam air dari abu total (b/b) | |
| Kadar abu total | |
| Kadar ekstrak dalam air (b/b) | |
| Kadar air (b/b) | |
| Kadar polifenol (b/b) | |
| Keadaan ampas (aroma) | |
| Keadaan ampas (warna) | |
| Aroma | |
| Rasa | |
| Warna | |
| Benda asing | |
| Tekstur | |
| Bentuk | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 3945-2016
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Polifenol (b/b) | |
| Kadar serat kasar (b/b) | |
| Alkalinitas abu larut dalam air (b/b) | |
| Kadar abu tidak larut dalam asam (b/b) | |
| Kadar abu larut dalam air dari abu total (b/b) | |
| Kadar abu total (b/b) | |
| Kadar ekstrak dalam air (b/b) | |
| Kadar air (b/b) | |
| Penguat rasa | |
| Penguat aroma | |
| Penguat warna | |
| Kenampakan ampas seduhan (infused leaf) - aroma | |
| Kenampakan ampas seduhan (infused leaf) - warna | |
| Warna | |
| Benda asing | |
| Keragaman ukuran | |
| Tekstur | |
| Aroma | |
| Bentuk | |
| Warna | |
| Ukuran partikel | |
| Seng (Zn) | |
| Kadmium (Cd) | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) |
SNI 01-1898-2002
| Parameter | Method |
|---|---|
| Kapang | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Bahan pewangi yang tersisa | |
| Benda asing *) | |
| Rasa dan aroma air seduhan | |
| Aroma teh kering | |
| Arsen (As) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Timbal (Pb) | |
| Tembaga (Cu) |
SNI 01-4453-1998
| Parameter | Method |
|---|---|
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Serat kasar (b/b) | |
| Alkalinitas abu larut dalam air (b/b) | |
| Abu tak larut dalam asam (b/b) | |
| Abu larut dalam air (b/b) | |
| Abu (b/b) | |
| Abu (b/b) | |
| Ekstrak dalam air (b/b) | |
| Air (b/b) | |
| Kafeina (b/b) | |
| Ukuran partikel (bubuk 3 uk. 0.355 mm) | |
| Ukuran partikel (bubuk 2 uk. 0.355 mm) | |
| Ukuran partikel (bubuk 1 uk. 2 mm) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3753-2014
| Parameter | Method |
|---|---|
| Kapang | |
| Angka Lempeng Total (ALT) | |
| Polifenol (b/b) | |
| Ekstrak dalam air (b/b) | |
| Serat kasar (b/b) | |
| Kealkalian abu larut dalam air (b/b) | |
| Kadar abu tidak larut dalam asam (b/b) | |
| Kadar abu larut dalam air terhadap abu total (b/b) | |
| Kadar abu total (b/b) | |
| Kadar air (b/b) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 4324-2014
| Parameter | Method |
|---|---|
| Kapang | |
| Angka Lempeng Total (ALT) | |
| Polifenol (b/b) | |
| Ekstrak dalam air (b/b) | |
| Serat kasar (b/b) | |
| Kealkalian abu larut dalam air (b/b) | |
| Kadar abu tidak larut dalam asam (b/b) | |
| Kadar abu larut dalam air terhadap abu total (b/b) | |
| Kadar abu total (b/b) | |
| Kadar air (b/b) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 3143-2011
| Parameter | Method |
|---|---|
| Salmonella sp | |
| Escherichia coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Polifenol (b/b) | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 8964-2021
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Angka Lempeng Total (ALT) | |
| Cemaran kimia (okratoksin A) | |
| Kafein (adbk) | |
| Padatan terlarut dalam air (Sari kopi) | |
| Alkalinitas abu larut dalam air | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Benda asing | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) |
SNI 2983-2014
| Parameter | Method |
|---|---|
| Okratosin A | |
| Kapang dan khamir | |
| Angka Lempeng Total (ALT) | |
| Kelarutan dalam air panas/dingin | |
| Total xylosa | |
| Total glukosa | |
| Kafein | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 4314-2018
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Cemaran arsen | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Kafein | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3774-2013
| Parameter | Method |
|---|---|
| staphylococcus aureus | |
| Salmonella sp | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| sari (ekstrak asal) | |
| CO2 | |
| Kepahitan (bitterness) | |
| Metanol | |
| Etanol | |
| pH | |
| Rasa | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 4019-2013
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella sp | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Keasaman titrasi (dihitung sebagai asam sitrat) | |
| Metanol | |
| Etanol | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Timbal (Pb) |
SNI 8984-2021
| Parameter | Method |
|---|---|
| Salmonella | |
| Enterobacteriaceae | |
| Angka lempeng total | |
| Aflatoksi M1 | |
| Kadar lemak | |
| Kadar protein (Nx6.38) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Aflatoksin M1 | |
| Padatan susu tanpa lemak | |
| Kadar lemak | |
| Kadar protein (Nx6.38) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Angka lempeng total |
SNI 3141.1-2011
| Parameter | Method |
|---|---|
| Uji peroxidase | |
| Titik beku | |
| Uji pemalsuan | |
| Jumlah sel somatis maksimum | |
| eterobacteriaceae | |
| staphylococcus aureus | |
| Angka Lempeng Total (ALT) | |
| Uji alkohol (70%) v/v | |
| pH | |
| Derajat asam | |
| Kadar protein umum | |
| Kadar bahan kering tanpa lemak minimum | |
| Kadar lemak minimum | |
| Berat jenis (pada suhu 27.5 derajat celsius) minimum | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| pH |
SNI 3950-2014
| Parameter | Method |
|---|---|
| Angka lempeng total | |
| Aflatoksin | |
| Total padatan tanpa lemak | |
| Lemak | |
| Lemak | |
| Protein (N x 6.38) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Angka lempeng total | |
| Aflatoksin | |
| Total padatan tanpa lemak | |
| Lemak | |
| Lemak | |
| Protein (N x 6.38) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Angka lempeng total | |
| Angka lempeng total |
SNI 3951-2018
| Parameter | Method |
|---|---|
| Salmonella | |
| Enterobacteriaceae | |
| Angka lempeng total | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka lempeng total | |
| Aflatoksin M1 | |
| Total padatan tanpa lemak | |
| Lemak | |
| Lemak | |
| Protein (N x 6.38) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Angka lempeng total | |
| Angka lempeng total |
SNI 8418-2018
| Parameter | Method |
|---|---|
| Salmonella | |
| Enterobacteriaceae | |
| Angka lempeng total | |
| Aflatoksin M1 | |
| Total padatan | |
| Lemak | |
| Lemak | |
| Protein (N x 6.38) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Angka lempeng total |
SNI 2981-2009
| Parameter | Method |
|---|---|
| Listeria monocytogenes | |
| Salmonella | |
| Bakteri coliform | |
| Bakteri coliform | |
| Arsen (As) | |
| Keasaman (dihitung sebagai sebagi asam laktat) (b/b) | |
| Kadar abu (b/b) | |
| Protein (N x 6.38) | |
| Total padatan susu bukan lemak (b/b) | |
| Kadar lemak (b/b) | |
| Konsistensi | |
| Konsistensi | |
| Rasa | |
| Bau | |
| Bau | |
| Penampakan | |
| Jumlah bakteri starter* | |
| Listeria monocytogenes | |
| Salmonella | |
| Bakteri coliform | |
| Bakteri coliform | |
| Arsen (As) | |
| Keasaman (dihitung sebagai sebagi asam laktat) (b/b) | |
| Kadar abu (b/b) | |
| Protein (N x 6.38) | |
| Total padatan susu bukan lemak (b/b) | |
| Kadar lemak (b/b) | |
| Konsistensi | |
| Konsistensi | |
| Rasa | |
| Bau | |
| Bau | |
| Penampakan | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Penampakan | |
| Penampakan |
SNI 2971-2011
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Padatan susu | |
| Total gula dihitung sebagai sakarosa | |
| Protein (N x 6.38) | |
| Lemak | |
| Lemak | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Padatan susu | |
| Total gula dihitung sebagai sakarosa | |
| Protein (N x 6.38) | |
| Lemak | |
| Lemak | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) |
SNI 7381-2022
| Parameter | Method |
|---|---|
| Asam linoleat | |
| Asam oleat | |
| Asam stearat | |
| Asam palmitat | |
| Asam miristat | |
| Asam laurat | |
| Asam kaprat | |
| Asam kaprilat | |
| Asam kaproat | |
| Asam lemak | |
| Asam lemak bebas | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan iod | |
| Bilangan iod | |
| Kadar air dan bahan mudah menguap | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8904-2020
| Parameter | Method |
|---|---|
| Minyak pelikan | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan iod | |
| Bilangan iod | |
| Bilangan penyabunan | |
| Bilangan penyabunan | |
| Asam lemak bebas (dihitung sebagai asam laurat) | |
| Asam laurat (C12- 0) dalam komposisi asam lemak minyak | |
| Kadar air dan bahan menguap | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 7709-2019
| Parameter | Method |
|---|---|
| Minyak pelikan | |
| Vitamin A | |
| Bilang peroksida | |
| Asam lemak bebas (dihitung sebagai asam palmitat) | |
| Kadar air dan bahan menguap | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 01-4474-1998
| Parameter | Method |
|---|---|
| Antioksidan | |
| C24-0 | |
| C22-0 | |
| C20-0 | |
| C18-3 | |
| C18-2 | |
| C18-1 | |
| C18-0 | |
| C16-1 | |
| C16-0 | |
| C14-0 | |
| Komposisi Asam Lemak (GC)- | |
| Bilangan iod (wijs) | |
| Bilangan penyabunan | |
| Bilangan penyabunan | |
| Asam lemak bebas | |
| Bau dan rasa | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Besi (Fe) | |
| Timbal (Pb) |
SNI 8467-2018
| Parameter | Method |
|---|---|
| Benda asing | |
| Polychlorinated biphenyls (PCB) | |
| Salmonella | |
| E.coli | |
| Total oksidasi | |
| Bilangan anisidin | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan asam | |
| Bilangan iod | |
| Bilangan iod | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 3713-2020
| Parameter | Method |
|---|---|
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Aflatoksin M1 | |
| Protein (N x 6.38) | |
| Lemak | |
| Lemak | |
| Padatan total | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3710-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Abu tidak larut dalam asam | |
| Sulfurisasi | |
| Non sulfurisasi | |
| Kadar air- | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-4472-1998
| Parameter | Method |
|---|---|
| staphylococcus aureus | |
| Clostridium perfringen | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Pewarna tambahan | |
| Bahan pengawet | |
| Pemanis buatan | |
| Pemanis buatan | |
| Derajat brix sirup | |
| Bahan asing | |
| Bobot tuntas b/b | |
| Ruang kosong v/v | |
| Rasa | |
| Bau | |
| Bau | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Keadaan kaleng sebelum dan sesudah dieram | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Timbal (Pb) | |
| Tembaga (Cu) |
SNI 3816-2020
| Parameter | Method |
|---|---|
| Salmonella | |
| Escherichia coli | |
| Asam lemak bebas (sebagai asam laurat) | |
| Lemak | |
| Lemak | |
| Padatan total | |
| Kadar air | |
| pH | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 3746-2008
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Clostridium sp. | |
| staphylococcus aureus | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Padatan terlarut | |
| Padatan terlarut | |
| Serat buah | |
| Rasa | |
| Warna | |
| Aroma | |
| Arsen (As) | |
| Timah (Sn) |
SNI 7841-2022
| Parameter | Method |
|---|---|
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| Escherichia coli | |
| Jeruk | |
| Raspberry | |
| Delima | |
| Plum | |
| Pear | |
| Peach | |
| Lemon | |
| Grapefruit | |
| Fig/tin | |
| Kurma | |
| Redcurrant | |
| Blackcurrant | |
| Cranberry | |
| Cherry | |
| Melon | |
| Boysenberry | |
| Blueberry | |
| Blackberry | |
| Aprikot | |
| Mengkudu | |
| Asam jawa | |
| Kiwi | |
| Apel | |
| Nanas | |
| Markisa | |
| Strawberry | |
| Pisang | |
| Jambu biji putih | |
| Jambu biji merah | |
| Sirsak | |
| Mangga totapuri | |
| Mangga alphonso | |
| Mangga harum manis | |
| Mangga gedong | |
| Padatan terlarut- | |
| patulin | |
| pH | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 8370-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam oleat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Keutuhan | |
| Keutuhan | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 01-4297-1996
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Vibrio corellas | |
| staphylococcus aureus | |
| Salmonella | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Pengawet | |
| Pewarna | |
| Pemanis buatan (sakarin dan siklamat) | |
| Serat kasar | |
| Jumlah gula dihitung sebagai sakarosa | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3389-2023
| Parameter | Method |
|---|---|
| Keseragaman warna | |
| Kontaminasi fisik | |
| Buah utuh | |
| Komponen mutu | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 2690-2018
| Parameter | Method |
|---|---|
| Pengotor | |
| Clean Anhydrous Weed (CAW) | |
| Kadar air | |
| Rendeman ekstrak | |
| Sensori | |
| Pengotor | |
| Clean Anhydrous Weed (CAW) | |
| Kadar air | |
| Rendeman ekstrak | |
| Sensori | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 01-3712-1995
| Parameter | Method |
|---|---|
| Kapang | |
| Protein (Nx6.25) | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Emping tidak utuh | |
| Penampakan | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Seng (Zn) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Penampakan |
SNI 01-3784-1995
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Angka Lempeng Total (ALT) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Pewarna dan pengawet | |
| Jumlah asam (sebagai asam asetat) | |
| Bobot tuntas | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Padatan | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3747-2013
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar air | |
| Kulit (shell) dihitung dari bahan kering bebas lemak | |
| Kehalusan (lolos ayakan mesh 200) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-4458-1998
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Bakteri bentuk koli | |
| Angka Lempeng Total (ALT) | |
| Pewarna tambahan makanan | |
| Pengawet | |
| Pemanis buatan | |
| Pemanis buatan | |
| Asam lemak bebas (dihitung sebagai asam laurat) | |
| Gula (dihitung sebagai sakarosa) | |
| Lemak | |
| Lemak | |
| Air | |
| Air | |
| Konsistensi | |
| Konsistensi | |
| Warna | |
| Bau dan rasa | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 7934-2014
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Enterocateriaceae | |
| Angka Lempeng Total (ALT) | |
| Bilangan iod (wijs) | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan asam | |
| Titik leleh | |
| Kadar air dan bahan menguap | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Total lemak b/b | |
| Total padatan susu b/b | |
| Total padatan kakao | |
| Padatan kakao tanpa lemak**) | |
| Lemak kakao**) b/b | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Total lemak b/b | |
| Total padatan susu b/b | |
| Total padatan kakao | |
| Padatan kakao tanpa lemak**) | |
| Lemak kakao**) b/b | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Total lemak b/b | |
| Total padatan susu b/b | |
| Total padatan kakao | |
| Padatan kakao tanpa lemak**) | |
| Lemak kakao**) b/b | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Total lemak b/b | |
| Total padatan susu b/b | |
| Total padatan kakao | |
| Padatan kakao tanpa lemak**) | |
| Lemak kakao**) b/b | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3748-2009
| Parameter | Method |
|---|---|
| Kadar air (b/b) | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bahan tak tersabunkan (b/b) | |
| Bilangan iod (wijs) | |
| Bilangan penyabunan | |
| Bilangan penyabunan | |
| Asam lemak bebas (dihitung sebagai asam oleat) b/b | |
| Titik leleh | |
| Indeks bias nD40 | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kadar air (b/b) | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bahan tak tersabunkan (b/b) | |
| Bilangan iod (wijs) | |
| Bilangan penyabunan | |
| Bilangan penyabunan | |
| Asam lemak bebas (dihitung sebagai asam oleat) b/b | |
| Titik leleh | |
| Indeks bias nD40 | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8905-2020
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Enterocateriaceae | |
| Angka Lempeng Total (ALT) | |
| Bilangan iod (wijs) | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan asam | |
| Titik leleh | |
| Kadar air dan bahan menguap | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Enterocateriaceae | |
| Angka Lempeng Total (ALT) | |
| Bilangan iod (wijs) | |
| Bilangan peroksida | |
| Bilangan peroksida | |
| Bilangan asam | |
| Titik leleh | |
| Kadar air dan bahan menguap | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3547.1-2008
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Staphyllococcus aureus | |
| E. coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Sakarosa | |
| Gula reduksi (dihitung sebagai gula inversi) | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3547.2-2008
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Staphyllococcus aureus | |
| E.coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Sakarosa | |
| Gula reduksi (dihitung sebagai gula inversi) | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-3552-1994
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Staphyllococcus aureus | |
| Salmonella | |
| E.coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Pengawet | |
| Pewarna tambahan | |
| Pemanis buatan | |
| Pemanis buatan | |
| Gula jumlah (dihitung sebagai sakarosa) | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Bentuk | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 224-2023
| Parameter | Method |
|---|---|
| Benda asing | |
| Butir gabah rusak (maksimal) | |
| Butir gabah hampa (maksimal) | |
| Kadar air (maksimal) | |
| Benda asing | |
| Butir gabah rusak (maksimal) | |
| Butir gabah hampa (maksimal) | |
| Kadar air | |
| Komponen mutu |
SNI 3157-2022
| Parameter | Method |
|---|---|
| Benda asing (maksimal) | |
| Butir rusak (maksimal) | |
| Butir pecah (maksimal) | |
| Kadar air (maksimal) | |
| Komponen mutu |
SNI 3549-2009
| Parameter | Method |
|---|---|
| Kapang | |
| Bacillus cereus | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| pH | |
| Silikat (b/b) | |
| Belerang dioksida (SO2) | |
| Kadar abu (b/b) | |
| Kadar air (b/b) | |
| Jenis pati lain selain pati beras | |
| Serangga dalam semua bentuk stadia dan potongan-potongannya yang tampak | |
| Benda asing | |
| Warna | |
| Bau | |
| Bau | |
| Bentuk | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| pH |
SNI 4447-2020
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bacillus cereus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Okratoksin | |
| pH | |
| Kadar amilosa | |
| Abu tidak larut dalam asam | |
| Abu | |
| Abu | |
| Kadar air | |
| Kehalusan. lolos ayakan 60 mesh | |
| Serangga dalam semua bentuk stadia dan potongan-potongannya yang tampak | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| pH |
SNI 3727-2020
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bacillus cereus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Deoksinivalenol (DON) | |
| Aflatoksin total | |
| Aflatoksin B1 | |
| Serat kasar | |
| Kadar air | |
| Lolos ayakan 60 mesh | |
| Lolos ayakan 40 mesh | |
| Benda asing | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-3728-1995
| Parameter | Method |
|---|---|
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan pengawet | |
| Protein | |
| Derajat asam | |
| Serat kasar | |
| Silikat (b/b) | |
| Air | |
| Air | |
| Lolos ayakan 40 mesh | |
| Lolos ayakan 60 mesh | |
| Jenis pati lain selain pati kacang hijau | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Benda benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan pengawet | |
| Protein | |
| Derajat asam | |
| Serat kasar | |
| Silikat (b/b) | |
| Air | |
| Air | |
| Lolos ayakan 40 mesh | |
| Lolos ayakan 60 mesh | |
| Jenis pati lain selain pati kacang hijau | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Benda benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3751-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | null |
| Bacillus cereus | null |
| Salmonella | null |
| Escherichia coli | null |
| Angka Lempeng Total (ALT) | null |
| Okratoksin A | null |
| Deoksinivalenol (DON) | null |
| Asam folat | null |
| Vitamin B2 (riboflavin) | null |
| Vitamin B1 (tiamin) | null |
| Falling number (atas dasar kadar air 14%) | null |
| Keasaman | null |
| Protein | null |
| Abu | null |
| Abu | null |
| Air | null |
| Air | null |
| Lolos ayakan 212 um (mesh no. 70) | null |
| Serangga dalam bentuk stadia dan potongan-potongan | null |
| Serangga dalam bentuk stadia dan potongan-potongan | null |
| Bau | null |
| Bau | null |
| Warna | null |
| Bentuk | null |
| Timah (Sn) | null |
| Merkuri (Hg) | null |
| Kadmium (Cd) | null |
| Timbal (Pb) | null |
| Seng (Zn) | null |
| Besi (Fe) | null |
| Kulit tanaman lain, tanah, batu-batuan, pasir dan lain-lain | null |
| Kehalusan, lolos ayakan 212 µm (mesh No. 70) | null |
SNI 01-2997-1996
| Parameter | Method |
|---|---|
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan tambahan makanan (bahan pemutih dan pematang tepung) | |
| Pati b/b | |
| Lolos ayakan 80 mesh | |
| Asam sianida | |
| Derajat asam ml N NaOH/100 g | |
| Serat kasar % b/b | |
| Air % b/b | |
| Abu % b/b | |
| Jenis pati | |
| Serangga | |
| Benda-benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-3724-1995
| Parameter | Method |
|---|---|
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Lolos ayakan 80 mesh | |
| Derajat asam | |
| Serat kasar | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Jenis pati selain pati aren | |
| Serangga (dalam segala bentuk stadia dan potongan-potongan) | |
| Benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 8523-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bacillus cereus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Belerang dioksida (SO2) | |
| pH | |
| Derajat putih (MgO=100) | |
| Protein (Nx6.25) | |
| Abu tidak larut dalam asam | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Pati (adbk) | |
| Kehalusan (mesh 100) | |
| Benda asing | |
| Bau | |
| Bau | |
| Bentuk | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| pH |
SNI 3729-2023
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bacillus cereus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| SO2 | |
| pH | |
| Kadar serat kasar | |
| Kadar pati | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Benda asing | |
| Warna | |
| Bau | |
| Bau | |
| Timah (Sn) | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| pH |
SNI 2987-2015
| Parameter | Method |
|---|---|
| Deoksinivalenol (DON) | |
| Kapang | |
| Bacillus cereus | |
| staphylococcus aureus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Asam borat (H3BO3) | |
| Formalin | |
| Kadar abu tidak larut dalam asam | |
| Kadar protein (N x 6.25) | |
| Kadar air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-3777-1995
| Parameter | Method |
|---|---|
| Kapang | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Pewarna tambahan | |
| Serat kasar | |
| Lemak | |
| Lemak | |
| Protein | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3551-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Okratoksin A | |
| Deoksinivalenol (DON) | |
| Bilangan asam | |
| Kadar protein (N x 5.7) | |
| Pengeringan cara lainnya | |
| Pengeringan dan penggorengan | |
| Keutuhan | |
| Keutuhan | |
| Benda asing | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 8217-2015
| Parameter | Method |
|---|---|
| Deoksinivalenol (DON) | |
| Kapang | |
| Bacillus cereus | |
| staphylococcus aureus | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kadar abu tidak larut dalam asam | |
| Bilangan asam | |
| Kadar protein (N x 6.25) | |
| Kadar air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-3742-1995
| Parameter | Method |
|---|---|
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan tambahan makanan | |
| Bahan tambahan makanan | |
| Derajat asam | |
| Protein (Nx6.25) % b/b | |
| Abu tanpa garam % b/b | |
| Air % b/b | |
| Uji kematangan b/b | |
| Keutuhan | |
| Keutuhan | |
| Benda-benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-3723-1995
| Parameter | Method |
|---|---|
| Kapang | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan tambahan makanan (pemutih) | |
| Abu % | |
| Air % | |
| Uji tahan bentuk | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-2975-2006
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Kapang | |
| Angka Lempeng Total (ALT) | |
| Protein (N x 6.25) | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Daya tahan | |
| Benda asing | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-2559-1992
| Parameter | Method |
|---|---|
| E.coli | |
| Kapang dan khamir | |
| Bagian tak larut dalam air | |
| Derajat asam (ml NaOH 1/100 gram) | |
| Pemanis buatan | |
| Pemanis buatan | |
| Jumlah karbohidrat dihitung sebagai pati | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Seng (Zn) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Tembaga (Cu) |
SNI 01-4476-1998
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Bahan pengawet | |
| Derajat asam | |
| Serat kasar | |
| Abu silikat | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Benda-benda asing | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 2986-2013
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Bacillus cereus | |
| staphylococcus aureus | |
| Salmonella | |
| Escherichia coli | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| Asam lemak bebas (sebagai asam laurat) | |
| Gula dihitung sebagai sukrosa | |
| Abu (b/b) | |
| Abu (b/b) | |
| Kadar air (b/b) | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 3142-2018
| Parameter | Method |
|---|---|
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Serat kasar | |
| Abu tidak larut dalam asam | |
| Protein (Nx5.71) | |
| Kadar air | |
| Formalin | |
| Penampakan | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Penampakan |
SNI 8371-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Deoksinivalenol (DON) | |
| Jumlah gula (dihitung sebagai sakarosa) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 2973-2022
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Bilangan asam | |
| Protein (Nx5.7) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8906-2020
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Kadar abu tidak larut dalam asam | |
| Kadar air | |
| Benda asing | |
| Bentuk | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-4864-1998
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| E.coli | |
| Angka Lempeng Total (ALT) | |
| Bahan tambahan makanan | |
| Bahan tambahan makanan | |
| Gula | |
| Lemak | |
| Lemak | |
| Protein | |
| Air | |
| Air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Merkuri (Hg) | |
| Timbal (Pb) |
SNI 8372-2018
| Parameter | Method |
|---|---|
| Kapang dan khamir | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Deoksinivalenol (DON) | |
| Jumlah gula (dihitung sebagai sakarosa) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Tekstur | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3820-2015
| Parameter | Method |
|---|---|
| Listeria monocytogenes | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Abu | |
| Abu | |
| Air* | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Abu | |
| Abu | |
| Air* | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Abu | |
| Abu | |
| Air* | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escheria coli | |
| Coliform | |
| Coliform | |
| Angka lempeng total | |
| Lemak | |
| Lemak | |
| Protein | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Warna | |
| Bau | |
| Bau | |
| Rasa | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escheria coli | |
| Coliform | |
| Coliform | |
| Angka lempeng total | |
| Lemak | |
| Lemak | |
| Protein | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Warna | |
| Bau | |
| Bau | |
| Rasa | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Angka lempeng total | |
| Angka lempeng total |
SNI 2908-2020
| Parameter | Method |
|---|---|
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Clostridium perfringens | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Salmonella | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Escherichia coli | |
| Bobot tuntas | |
| Abu tidak larut dalam asam | |
| Kadar lemak | |
| Kadar protein (Nx6.25) | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 7474-2020
| Parameter | Method |
|---|---|
| Listeria monocytogenes | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Clostridium perfringens | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Asam lemak bebas (dihitung sebagai asam laurat) | |
| Abu tidak larut dalam asam | |
| Kadar air | |
| Bobot tuntas daging | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8503-2018
| Parameter | Method |
|---|---|
| Listeria monocytogenes | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Listeria monocytogenes | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Salmonella | |
| staphylococcus aureus | |
| Escherichia coli | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3775-2015
| Parameter | Method |
|---|---|
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka lempang total (ALT) | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 3818-2014
| Parameter | Method |
|---|---|
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar protein (Nx6.25) | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Tekstur | |
| Rasa | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar protein (Nx6.25) | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Tekstur | |
| Rasa | |
| Warna | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 6683-2014
| Parameter | Method |
|---|---|
| Clostridium perfringens | |
| staphylococcus aureus | |
| Salmonella sp. | |
| Escherichia coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Kalsium (Ca) | |
| Karbohidrat | |
| Lemak | |
| Lemak | |
| Protein (Nx6.25) | |
| Kadar air | |
| Benda asing | |
| Tekstur | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 2693-2020
| Parameter | Method |
|---|---|
| Histamin | |
| Parasit | |
| Vibrio parahaemolyticus | |
| Vibrio cholerae | |
| Salmonella | |
| Listeria monocytogenes | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Suhu pusat | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 4488.1-2011
| Parameter | Method |
|---|---|
| Merkuri (Hg) |
SNI 2696-2020
| Parameter | Method |
|---|---|
| Histamin | |
| Parasit | |
| Filth | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Suhu pusat | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 4110-2020
| Parameter | Method |
|---|---|
| Histamin | |
| Parasit | |
| Filth | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Suhu pusat | |
| TVB | |
| Sensori | |
| Kimia | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 8271-2016
| Parameter | Method |
|---|---|
| Suhu pusat | |
| Histamin | |
| Vibrio cholerae | |
| Salmonella sp. | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Sensori | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 2705-2020
| Parameter | Method |
|---|---|
| Tetrasiklin | |
| Kloramfenikol | |
| Filth | |
| Vibrio parahaemolyticus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Suhu pusat | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 2711-2009
| Parameter | Method |
|---|---|
| Suhu pusat | |
| Vibrio parahaemolyticus | |
| Vibrio cholerae | |
| ALT | |
| Salmonella | |
| Escherichia coli | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 2731-2010
| Parameter | Method |
|---|---|
| Suhu pusat | |
| Vibrio parahaemolyticus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Sensori | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 3460-2009
| Parameter | Method |
|---|---|
| ASP (Amnesic Shellfish Poisoning) | |
| DSP (Diarhetic Shellfish Poisoning) | |
| PSP (Paralytic Shellfish Poisoning) | |
| Filth | |
| Suhu pusat | |
| staphylococcus aureus | |
| Vibrio parahaemolyticus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 6941-2017
| Parameter | Method |
|---|---|
| Filth | |
| Suhu pusat | |
| Vibrio parahaemolyticus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Sensori | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 2727-2013
| Parameter | Method |
|---|---|
| Suhu pusat | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Salmonella sp. | |
| E. coli | |
| TPC | |
| Organoleptik | |
| Timah (Sn) | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 7758-2013
| Parameter | Method |
|---|---|
| Filth | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar protein | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Sensori | |
| Timah (Sn) | |
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 2717-2017
| Parameter | Method |
|---|---|
| staphylococcus aureus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Histamin | |
| Kadar garam | |
| Kadar air | |
| Sensori | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 4106-2017
| Parameter | Method |
|---|---|
| Arsen (As) | |
| staphylococcus aureus | |
| Angka Lempeng Total (ALT) | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 7266-2023
| Parameter | Method |
|---|---|
| Histamin | |
| Filth | |
| staphylococcus aureus | |
| Angka Lempeng Total (ALT) | |
| Kadar protein | |
| Sensori | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 7757-2013
| Parameter | Method |
|---|---|
| Filth | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar protein | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Sensori | |
| Timah (Sn) | |
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 7756-2020
| Parameter | Method |
|---|---|
| Histamin | |
| Filth | |
| staphylococcus aureus | |
| Angka Lempeng Total (ALT) | |
| Kadar air | |
| Kadar abu | |
| Kadar abu | |
| Kadar lemak | |
| Kadar protein | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 7661-2019
| Parameter | Method |
|---|---|
| Filth | |
| staphylococcus aureus | |
| Angka Lempeng Total (ALT) | |
| Kadar air | |
| Kadar protein | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 01-3228-1992
| Parameter | Method |
|---|---|
| Bobot bersih | |
| Suhu pusat | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Vibrio parahaemolyticus | |
| Salmonella | |
| E.coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Organoleptik | |
| Tembaga | |
| Seng | |
| Arsen (As) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 7690-2019
| Parameter | Method |
|---|---|
| Histamin | |
| Filth | |
| staphylococcus aureus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kadar air | |
| Kadar protein | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 2725-2013
| Parameter | Method |
|---|---|
| Benzo(a)piren | |
| Jumlah malachite green dan leuchomalachite geen | |
| Kloramfenikol | |
| Kapang | |
| staphylococcus aureus | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Histamin | |
| Kadar lemak | |
| Kadar air | |
| Sensori | |
| Timbal (Pb) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Arsen (As) |
SNI 2714-2009
| Parameter | Method |
|---|---|
| Protein | |
| Abu tak larut dalam asam | |
| Kadar air | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 8646-2018
| Parameter | Method |
|---|---|
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Kadar lemak | |
| Kadar protein | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Sensori | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 2732-2009
| Parameter | Method |
|---|---|
| Kadar air | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Organoleptik | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 2719-2017
| Parameter | Method |
|---|---|
| Kapang | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Kapang | |
| staphylococcus aureus | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Filth | |
| Kadar abu tidak larut dalam asam (TLDA) | |
| Kadar abu total | |
| Kadar garam | |
| Kadar air | |
| Sensori | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) |
SNI 8222-2022
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Histamin | |
| Filth | |
| Bobot tuntas | |
| Sensori | |
| Timah (Sn) | |
| Arsen (As) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Histamin | |
| Filth | |
| Sensori | |
| Timah (Sn) | |
| Arsen (As) |
SNI 6929-2002
| Parameter | Method |
|---|---|
| Suhu pusat | |
| Bobot bersih | |
| Filth | |
| Kadar air | |
| Vibrio cholerae | |
| staphylococcus aureus | |
| Salmonella | |
| Listeria monocytogenes | |
| Escherichia coli | |
| ALT aerob | |
| Organoleptik | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 4225-2010
| Parameter | Method |
|---|---|
| Filth | |
| Headspace | |
| Overlap | |
| Kehampaan | |
| Bobot tuntas | |
| Vibrio cholerae | |
| Salmonella | |
| Escherichia coli | |
| ALT aerob | |
| Arsen (As) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 3918-2009
| Parameter | Method |
|---|---|
| Filth | |
| Headspace | |
| Overlap | |
| Kehampaan | |
| Bobot tuntas | |
| ALT anaerob thermofilik | |
| ALT anaerob mesofilik | |
| Sensori | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) |
SNI 4591-2010
| Parameter | Method |
|---|---|
| Status organisme hasil rekayasa genetika | |
| Salmonella | |
| Escherichia coli | |
| Kapang dan khamir | |
| Angka Lempeng Total (ALT) | |
| Rotasi | |
| pH (50% dalam air) | |
| Pati | |
| Klorida | |
| Sulfat | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Gula pereduksi | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3140-2020
| Parameter | Method |
|---|---|
| Kandungan gula tereduksi | |
| Abu konduktiviti | |
| Polarisasi | |
| Susut pengeringan | |
| Warna larutan | |
| Timah (Sn) | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-6237-2000
| Parameter | Method |
|---|---|
| Benzoat | |
| Residu | |
| Gula pereduksi (dihitung sebagai glukosa) | |
| Penampakan | |
| Penampakan | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3743-2021
| Parameter | Method |
|---|---|
| Gula reduksi | |
| Bahan tidak larut dalam air | |
| Gula (dihitung sebagai sakarosa) | |
| Kadar air | |
| Kadar abu | |
| Kadar abu | |
| Ukuran partikel | |
| Rasa | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-2985-1992
| Parameter | Method |
|---|---|
| pH (tanpa pengenceran) | |
| Dekstrosa | |
| Fruktosa | |
| Abu sulfat | |
| Jumlah padatan | |
| Jumlah padatan | |
| Kekeruhan (nilai absorbansi pada 720 nm dari larutan 54 brix) | |
| Kapang dan khamir | |
| E.coli | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Belerang dioksida (SO2) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 8664-2018
| Parameter | Method |
|---|---|
| Padatan tak larut dalam air | |
| Sukrosa | |
| Gula pereduksi (dihitung sebagai glukosa) | |
| Hidroksimetilfurfural (HMF) | |
| Aktivitas enzim diastase | |
| Kloramfenikol | |
| Abu | |
| Abu | |
| Keasaman | |
| Kadar air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 3556-2016
| Parameter | Method |
|---|---|
| Kadar iodium sebagai KIO3 | |
| Kadar air | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 8208-2016
| Parameter | Method |
|---|---|
| Kadar iodium sebagai KIO3 | |
| Kalium klorida (KCl) adbk | |
| Natrium klorida (NaCl) adbk | |
| Bagian yang tidak larut dalam air | |
| Kadar air | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-3709-1995
| Parameter | Method |
|---|---|
| Kehalusan (lolos ayakan nomor. 40) | |
| Abu tak larut dalam asam | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4289-1996
| Parameter | Method |
|---|---|
| Aflatoxin | |
| Kehalusan (lolos ayakan nomor. 40) | |
| Kapang | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Abu tak larut dalam asam | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3160-2013
| Parameter | Method |
|---|---|
| Kelas 2 | |
| Kelas 1 | |
| Kelas 1 | |
| Kelas super | |
| Nikel (Ni) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Besi (Fe) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) |
SNI 3159-2013
| Parameter | Method |
|---|---|
| Kelas 2 | |
| Kelas 1 | |
| Kelas 1 | |
| Kelas super | |
| Nikel (Ni) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Besi (Fe) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) |
SNI 01-3714-1995
| Parameter | Method |
|---|---|
| Aflatoxin | |
| Kehalusan (lolos ayakan nomor. 40) | |
| Minyak atsiri | |
| Kapang | |
| Escherichia coli | |
| Angka Lempeng Total (ALT) | |
| Abu tak larut dalam asam | |
| Abu | |
| Abu | |
| Air | |
| Air | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 8433-2018
| Parameter | Method |
|---|---|
| Clostridium pefringens | |
| Aflatoxin total | |
| Aflatoxin B1 | |
| Kehalusan (lolos ayakan nomor. 40) | |
| Piperin | |
| Minyak atsiri | |
| Bagian ekstrak eter yang tidak menguap | |
| Arsen (As) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Bacillus cereus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Serat kasar | |
| Kadar abu tidak larut dalam asam | |
| Kadar abu | |
| Kadar abu | |
| Kadar air | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 8433-2019
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 8433-2020
| Parameter | Method |
|---|---|
| Rasa |
SNI 8433-2021
| Parameter | Method |
|---|---|
| Warna |
SNI 8433-2022
| Parameter | Method |
|---|---|
| Kadar air |
SNI 8433-2023
| Parameter | Method |
|---|---|
| Kadar abu | |
| Kadar abu |
SNI 8433-2024
| Parameter | Method |
|---|---|
| Kadar abu tidak larut dalam asam |
SNI 8433-2025
| Parameter | Method |
|---|---|
| Bagian ekstrak eter yang tidak menguap |
SNI 8433-2026
| Parameter | Method |
|---|---|
| Minyak atsiri |
SNI 8433-2027
| Parameter | Method |
|---|---|
| Piperin |
SNI 8433-2028
| Parameter | Method |
|---|---|
| Serat kasar |
SNI 8433-2029
| Parameter | Method |
|---|---|
| Kehalusan (lolos ayakan nomor. 40) |
SNI 8433-2030
| Parameter | Method |
|---|---|
| Aflatoxin B1 |
SNI 8433-2031
| Parameter | Method |
|---|---|
| Aflatoxin total |
SNI 8433-2033
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 8433-2034
| Parameter | Method |
|---|---|
| Enterobacteriaceae |
SNI 8433-2035
| Parameter | Method |
|---|---|
| Salmonella |
SNI 8433-2036
| Parameter | Method |
|---|---|
| Bacillus cereus |
SNI 8433-2037
| Parameter | Method |
|---|---|
| Clostridium pefringens |
SNI 8433-2038
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 01-4371-1996
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4371-1997
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-4371-1998
| Parameter | Method |
|---|---|
| Rasa |
SNI 01-4371-1999
| Parameter | Method |
|---|---|
| Warna |
SNI 01-4371-2000
| Parameter | Method |
|---|---|
| Total asam |
SNI 01-4371-2001
| Parameter | Method |
|---|---|
| Sisa alkohol |
SNI 01-4371-2002
| Parameter | Method |
|---|---|
| Padatan terlarut (di luar penambahan gula dan garam) |
SNI 01-4371-2003
| Parameter | Method |
|---|---|
| Gula jumlah |
SNI 01-4371-2004
| Parameter | Method |
|---|---|
| NaCl |
SNI 01-4371-2005
| Parameter | Method |
|---|---|
| Pewarna makanan |
SNI 01-4371-2006
| Parameter | Method |
|---|---|
| Pengawet (SO2) |
SNI 01-4371-2007
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-4371-2008
| Parameter | Method |
|---|---|
| Bakteri coliform | |
| Bakteri coliform |
SNI 01-4371-2009
| Parameter | Method |
|---|---|
| Escherichia coli |
SNI 01-4371-2010
| Parameter | Method |
|---|---|
| Salmonella/25 mL |
SNI 01-4371-2011
| Parameter | Method |
|---|---|
| Staphylcoccus aureus |
SNI 01-4371-2012
| Parameter | Method |
|---|---|
| Vibrio species |
SNI 01-4371-2013
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 01-3711-1995
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Besi (Fe) | |
| Timbal (Pb) |
SNI 01-3711-1997
| Parameter | Method |
|---|---|
| Bentuk |
SNI 01-3711-1998
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-3711-1999
| Parameter | Method |
|---|---|
| Kadar asam asetat |
SNI 01-3711-2000
| Parameter | Method |
|---|---|
| Asam-asam anorganik asam format dan asam oksalat |
SNI 01-2883-1992
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-2883-1993
| Parameter | Method |
|---|---|
| Bentuk |
SNI 01-2883-1994
| Parameter | Method |
|---|---|
| Bau dan rasa |
SNI 01-2883-1995
| Parameter | Method |
|---|---|
| Protein |
SNI 01-2883-1996
| Parameter | Method |
|---|---|
| Glutamat |
SNI 01-2883-1997
| Parameter | Method |
|---|---|
| Lisin |
SNI 01-2883-1998
| Parameter | Method |
|---|---|
| pH | |
| pH |
SNI 01-2883-1999
| Parameter | Method |
|---|---|
| Pewarna |
SNI 01-2883-2000
| Parameter | Method |
|---|---|
| Kehampaan |
SNI 01-2883-2001
| Parameter | Method |
|---|---|
| Padatan bukan protein |
SNI 01-2883-2002
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-2883-2003
| Parameter | Method |
|---|---|
| Bakteri pembentuk spora |
SNI 01-2883-2004
| Parameter | Method |
|---|---|
| Clostridium pefringens |
SNI 01-4218-1996
| Parameter | Method |
|---|---|
| Tembaga (Cu) | |
| Arsen (As) | |
| Timah (Sn) | |
| Timbal (Pb) |
SNI 01-4218-1997
| Parameter | Method |
|---|---|
| Warna |
SNI 01-4218-1998
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-4218-1999
| Parameter | Method |
|---|---|
| Rasa |
SNI 01-4218-2000
| Parameter | Method |
|---|---|
| Nitrogen total |
SNI 01-4218-2001
| Parameter | Method |
|---|---|
| Nitrogen total |
SNI 01-4218-2002
| Parameter | Method |
|---|---|
| Nitrogen total |
SNI 01-4218-2003
| Parameter | Method |
|---|---|
| Nitrogen amino |
SNI 01-4218-2004
| Parameter | Method |
|---|---|
| Natrium klorida |
SNI 01-4218-2005
| Parameter | Method |
|---|---|
| Lemak | |
| Lemak |
SNI 01-4218-2006
| Parameter | Method |
|---|---|
| Bahan tambahan makanan | |
| Bahan tambahan makanan |
SNI 01-4218-2008
| Parameter | Method |
|---|---|
| Mikroba patogen/spora (clostridium botulinium) |
SNI 01-4321-1996
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4321-1997
| Parameter | Method |
|---|---|
| Warna |
SNI 01-4321-1998
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-4321-1999
| Parameter | Method |
|---|---|
| Rasa |
SNI 01-4321-2000
| Parameter | Method |
|---|---|
| Air | |
| Air |
SNI 01-4321-2001
| Parameter | Method |
|---|---|
| Protein |
SNI 01-4321-2002
| Parameter | Method |
|---|---|
| Lemak | |
| Lemak |
SNI 01-4321-2003
| Parameter | Method |
|---|---|
| Pewarna makanan |
SNI 01-4321-2004
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-4321-2005
| Parameter | Method |
|---|---|
| Coliform | |
| Coliform |
SNI 01-4321-2006
| Parameter | Method |
|---|---|
| E. Coliform |
SNI 01-4321-2007
| Parameter | Method |
|---|---|
| Salmonella/25 g |
SNI 01-4321-2008
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 01-4967-1999
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4967-2000
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-4967-2001
| Parameter | Method |
|---|---|
| Rasa |
SNI 01-4967-2002
| Parameter | Method |
|---|---|
| Tekstur |
SNI 01-4967-2003
| Parameter | Method |
|---|---|
| Protein |
SNI 01-4967-2004
| Parameter | Method |
|---|---|
| Lemak | |
| Lemak |
SNI 01-4967-2005
| Parameter | Method |
|---|---|
| Air | |
| Air |
SNI 01-4967-2006
| Parameter | Method |
|---|---|
| Bahan tambahan makanan | |
| Bahan tambahan makanan |
SNI 01-4967-2007
| Parameter | Method |
|---|---|
| Penyedap rasa |
SNI 01-4967-2008
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-4967-2009
| Parameter | Method |
|---|---|
| Coliform | |
| Coliform |
SNI 01-4967-2010
| Parameter | Method |
|---|---|
| E. coli |
SNI 01-4967-2011
| Parameter | Method |
|---|---|
| Salmonella |
SNI 01-4967-2012
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 01-4273-1996
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4273-1997
| Parameter | Method |
|---|---|
| Bau dan rasa |
SNI 01-4273-1998
| Parameter | Method |
|---|---|
| Air | |
| Air |
SNI 01-4273-1999
| Parameter | Method |
|---|---|
| Protein |
SNI 01-4273-2000
| Parameter | Method |
|---|---|
| Lemak | |
| Lemak |
SNI 01-4273-2001
| Parameter | Method |
|---|---|
| NaCl |
SNI 01-4273-2002
| Parameter | Method |
|---|---|
| Pewarna makanan |
SNI 01-4273-2003
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-4273-2004
| Parameter | Method |
|---|---|
| Coliform | |
| Coliform |
SNI 01-4273-2005
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 01-4281-1996
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4281-1997
| Parameter | Method |
|---|---|
| Bau | |
| Bau |
SNI 01-4281-1998
| Parameter | Method |
|---|---|
| Air | |
| Air |
SNI 01-4281-1999
| Parameter | Method |
|---|---|
| Protein |
SNI 01-4281-2000
| Parameter | Method |
|---|---|
| Lemak | |
| Lemak |
SNI 01-4281-2001
| Parameter | Method |
|---|---|
| NaCl |
SNI 01-4281-2002
| Parameter | Method |
|---|---|
| Pewarna |
SNI 01-4281-2003
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) |
SNI 01-4281-2004
| Parameter | Method |
|---|---|
| E. Coliform |
SNI 01-4281-2005
| Parameter | Method |
|---|---|
| Kapang dan khamir |
SNI 4473-2018
| Parameter | Method |
|---|---|
| Keasaman (sebagai asam asetat) | |
| Sandwich spread | |
| Salad dressing | |
| French dressing | |
| Saus tar tar | |
| Mayonese | |
| Keasaman (sebagai asam asetat) | |
| Sandwich spread | |
| Salad dressing | |
| French dressing | |
| Saus tar tar | |
| Mayonese | |
| Keasaman (sebagai asam asetat) | |
| Sandwich spread | |
| Salad dressing | |
| French dressing | |
| Saus tar tar | |
| Mayonese | |
| Kapang dan khamir | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Kapang dan khamir | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 01-2976-2006
| Parameter | Method |
|---|---|
| pH | |
| Mikroskopis | |
| Jumlah padatan terlarut | |
| Kapang | |
| Bakteri coliform | |
| Bakteri coliform | |
| Angka Lempeng Total (ALT) | |
| pH | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-4275-1996
| Parameter | Method |
|---|---|
| Kapang (lapang pandang) | |
| Clostridium pefringens | |
| Pengawet makanan dan pewarna tambahan | |
| Total gula (sebagai sakarosa) | |
| NaCl | |
| Jumlah padatan | |
| Jumlah padatan | |
| staphylococcus aureus | |
| Coliform | |
| Coliform | |
| Angka Lempeng Total (ALT) | |
| Protein | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 01-2982-1992
| Parameter | Method |
|---|---|
| Bentuk sel | |
| Keaktifan | |
| Jumlah nitrogen | |
| Kapang | |
| Air | |
| Air | |
| Bentuk | |
| Bau | |
| Bau | |
| Warna | |
| Arsen (As) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3543.2-2013
| Parameter | Method |
|---|---|
| Total aflatoksin | |
| B1 | |
| pH | |
| Total garam (NaCl) | |
| Kapang | |
| Bakteri coliform | |
| Bakteri coliform | |
| pH | |
| Kadar protein (Nx6.25) | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 4031-2018
| Parameter | Method |
|---|---|
| Angka lempeng total (ALT) - produk dengan salut | |
| Bilangan asam*** | |
| Kadar air keripik kentang yang disalut | |
| Kadar air keripik kentang | |
| Remahan** | |
| Utuh* | |
| Penampakan | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Kadar abu tidak larut dalam asam | |
| Penampakan | |
| Tekstur | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Timbal (Pb) |
SNI 4305-2018
| Parameter | Method |
|---|---|
| Angka lempeng total (ALT) - produk dengan salut | |
| Kadar cyanida (CN) | |
| Bilangan asam*** | |
| Keripik singkong yang disalut | |
| Keripik singkong | |
| Remahan** | |
| Utuh* | |
| Penampakan | |
| staphylococcus aureus | |
| Salmonella | |
| Enterobacteriaceae | |
| Angka Lempeng Total (ALT) | |
| Kadar abu tidak larut dalam asam | |
| Penampakan | |
| Tekstur | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 01-4307-1996
| Parameter | Method |
|---|---|
| Angka lempeng total | |
| Boraks | |
| Abu tanpa garam | |
| Kenampakan | |
| Kapang | |
| E.coli | |
| Angka lempeng total | |
| Pewarna | |
| Air | |
| Air | |
| Benda-benda asing | |
| Keutuhan | |
| Keutuhan | |
| Warna | |
| Rasa | |
| Bau | |
| Bau | |
| Arsen (As) | |
| Merkuri (Hg) | |
| Seng (Zn) | |
| Timah (Sn) | |
| Tembaga (Cu) | |
| Timbal (Pb) |
SNI 3451:2011 Tentang Tapioka
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3451:2011 Tentang Tapioka
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| E.coli | |
| Bacillus cereus | |
| Kapang |
SNI 3451:2011 Tentang Tapioka
| Parameter | Method |
|---|---|
| Bentuk | |
| Bau | |
| Warna | |
| Kadar air (b/b) | |
| Abu (b/b) | |
| Serat kasar | |
| Kadar pati | |
| Derajat putih (MgO=100) | |
| Derajat asam |
SNI 8207:2016 Tentang Garam Industri Aneka Pangan
| Parameter | Method |
|---|---|
| Kadar air | |
| Bagian yang tidak larut dalam air | |
| Kadar iodium sebagai KIO3 |
SNI 8207:2016 Tentang Garam Industri Aneka Pangan
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3820:2024 Tentang Sosis Daging
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3820:2024 Tentang Sosis Daging
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Kadar air | |
| Protein (Nx6.25) | |
| Kadar lemak | |
| Kadar abu |
SNI 3820:2024 Tentang Sosis Daging
| Parameter | Method |
|---|---|
| Angka lempeng total | |
| Enterobacteriaceae | |
| staphylococcus aureus | |
| Salmonella |
SNI 3820:2024 Tentang Sosis Daging
| Parameter | Method |
|---|---|
| Angka lempeng total | |
| Enterobacteriaceae | |
| Salmonella | |
| staphylococcus aureus | |
| Listeria monocytogenes |
SNI 01-4305-1996 Tentang Keripik Singkong
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Merkuri (Hg) | |
| Arsen (As) |
Peraturan Badan Pengawas Obat dan Makanan Nomor 13 tahun 2019
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | ISO 4833-1; SNI 2897 |
| Enterobacteriaceae | SNI ISO 21528-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Salmonella sp | ISO 6579; SNI 2897 |
| Staphyllococcus aureus | SNI ISO 6888-1; SNI 2897 |
| Kapang dan khamir | SNI ISO 21527-2 |
| Listeria monocytogenes | SNI ISO 11290-1; SNI 2897 |
| Escherichia coli | ISO 16649-1; ISO 16649-2 |
| Coliform | ISO 4831; SNI ISO 7218 |
SNI 01-2976-2006
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1998 |
| Tembaga (Cu) | SNI 19-2896-1998 |
| Seng (Zn) | SNI 19-2896-1998 |
| Timah (Sn) | SNI 19-2896-1998 |
| Merkuri (Hg) | SNI 19-2896-1998 |
| Arsen (As) | SNI 19-4866-1998 |
SNI 01-2976-2006
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Koliform | SNI 19-2897-1992 |
| Kapang | SNI 19-2897-1992 |
SNI 01-2976-2006
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Padatan terlarut | SNI 01-2976-2006 |
| Mikroskopis | SNI 01-2976-2006 |
| pH | SNI 01-2891-1992 |
| Pewarna | SNI 01-2895-1992 |
| Pengawet | SNI 01-2894-1992 |
| Pemanis buatan | SNI 01-2893-1992 |
SNI 8777:2019
| Parameter | Method |
|---|---|
| Warna | SNI 8777:2019 |
| Bau | SNI 8777:2019 |
| Rasa | SNI 8777:2019 |
| Keutuhan | SNI 8777:2019 |
| Kadar air (b/b) | SNI ISO 712 |
| Abu | SNI ISO 2171 |
| Abu tidak larut dalam asam | SNI 8777:2019 |
| Kadar protein (N x 5.7) | SNI 8777:2019 |
| Deoksinivalenol (DON) | SNI 8777:2019 |
| Okratosin A | SNI 8777:2019 |
| Total Padatan dalam Air Hasil Tirisan Pasta Rebus | SNI 8777:2019 |
SNI 8777:2019
| Parameter | Method |
|---|---|
| Kadmium (Cd) | SNI 8777:2019 |
| Timbal (Pb) | SNI 8777:2019 |
| Timah (Sn) | SNI 8777:2019 |
| Merkuri (Hg) | SNI 8777:2019 |
SNI 8777:2019
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 6887-1 dan ISO 6887-4 |
| Salmonella | SNI ISO 6579 |
| Kapang dan khamir | SNI ISO 21527-2 |
Peraturan Badan Pengawas Obat dan Makanan nomor 9 tahun 2022
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timah (Sn) |
Peraturan Badan Pengawas Obat dan Makanan nomor 26 tahun 2021
| Parameter | Method |
|---|---|
| Energi Total | |
| Kadar lemak | |
| Lemak Jenuh | |
| Protein | |
| Karbohidrat | |
| Gula | |
| Kadar garam | |
| Kalori |
SNI 3722:2018
| Parameter | Method |
|---|---|
| Bau | SNI 3722:2018 |
| Rasa | SNI 3722:2018 |
| Warna | SNI 3722:2018 |
| Kadar air | SNI 3722:2018 |
SNI 3722:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 3722:2018 |
| Kadmium (Cd) | SNI 3722:2018 |
| Timah (Sn) | SNI 3722:2018 |
| Merkuri (Hg) | SNI 3722:2018 |
| Arsen (As) | SNI 3722:2018 |
SNI 3722:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Kapang dan khamir | SNI ISO 21527-2 |
SNI 01-4473-1998
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| Tekstur | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Karbohidrat | SNI 01-4473-1998 |
| Energi Total | SNI 01-4473-1998 |
| Pengawet | SNI 01-2894-1991 |
SNI 01-4473-1998
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Tembaga (Cu) | SNI 19-2896-1992 |
| Seng (Zn) | SNI 19-2896-1992 |
| Timah (Sn) | SNI 19-2896-1992 |
| Merkuri (Hg) | SNI 19-2896-1992 |
| Arsen (As) | SNI 19-2896-1992 |
SNI 01-4473-1998
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Koliform | SNI 19-2897-1992 |
| Escherichia coli | SNI 19-2897-1992 |
| Salmonella sp | SNI 19-2897-1992 |
SNI 7388:2009
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Escherichia coli | |
| Salmonella sp | |
| Listeria monocytogenes | |
| Staphylococcus aureus | |
| Campylobacter sp. | |
| Kapang dan khamir | |
| Kapang | |
| Bacillus cereus | |
| Clostridium perfringens | |
| Vibrio cholerae | |
| Vibrio parahaemolyticus |
SNI 3541:2014
| Parameter | Method |
|---|---|
| Bau | SNI 3541:2014 |
| Warna | SNI 3541:2014 |
| Rasa | SNI 3541:2014 |
| Kadar air (b/b) | SNI 3541:2014 |
| Kadar lemak | SNI 3541:2014 |
| Vitamin A | SNI 3541:2014 |
| Vitamin D | SNI 3541:2014 |
SNI 3541:2014
| Parameter | Method |
|---|---|
| Kadmium (Cd) | SNI 3541:2014 |
| Timbal (Pb) | SNI 3541:2014 |
| Timah (Sn) | SNI 3541:2014 |
| Merkuri (Hg) | SNI 3541:2014 |
| Arsen (As) | SNI 3541:2014 |
SNI 3541:2014
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 3541:2014 |
| Koliform | SNI 3541:2014 |
| Escherichia coli | SNI 3541:2014 |
| Salmonella sp | SNI 3541:2014 |
| Staphylococcus aureus | SNI 3541:2014 |
SNI 01-3546-2004
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| Padatan terlarut | SNI 01-3546-2004 |
| Keasaman (sebagai asam asetat) | SNI 01-3546-2004 |
| Pengawet | SNI 01-2894-1992 |
| Pewarna tambahan | SNI 01-2895-1992 |
SNI 01-3546-2004
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1998 |
| Tembaga (Cu) | SNI 19-2896-1998 |
| Seng (Zn) | SNI 19-2896-1998 |
| Timah (Sn) | SNI 19-2896-1998 |
| Merkuri (Hg) | SNI 19-2896-1998 |
| Arsen (As) | SNI 01-4866-1998 |
SNI 01-3546-2004
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Kapang dan khamir | SNI 19-2897-1992 |
SNI 4865:2018
| Parameter | Method |
|---|---|
| Bau | SNI 4865:2018 |
| Rasa | SNI 4865:2018 |
| Warna | SNI 4865:2018 |
| Kadar air (b/b) | SNI 4865:2018 |
| Kadar abu tak larut dalam asam (b/b) | SNI 4865:2018 |
| Kapsaisinoid - Pedas Sedang | SNI 4865:2018 |
| Kapsaisinoid - Pedas | SNI 4865:2018 |
| Kapsaisinoid - Ekstra Pedas | SNI 4865:2018 |
SNI 4865:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 4865:2018 |
| Kadmium (Cd) | SNI 4865:2018 |
| Timah (Sn) | SNI 4865:2018 |
| Timah (Sn) | SNI 4865:2018 |
| Arsen (As) | SNI 4865:2018 |
SNI 4865:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 4865:2018 |
| Kapang dan khamir | SNI 4865:2018 |
SNI 01-4291-1998
| Parameter | Method |
|---|---|
| Warna | SNI 01-2891-1992 |
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Jumlah gula sebagai sakarosa | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Pemanis buatan (sakarin dan siklamat) | SNI 01-2893-1992 |
| Pengawet | SNI 01-2894-1992 |
SNI 01-4291-1998
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 01-2896-1992 |
| Tembaga (Cu) | SNI 01-2896-1992 |
| Seng (Zn) | SNI 01-2896-1992 |
| Merkuri (Hg) | SNI 01-2896-1992 |
| Arsen (As) | SNI 01-2896-1992 |
SNI 01-4291-1996
| Parameter | Method |
|---|---|
| Escherichia coli | SNI 01-2897-1992 |
| Kapang | SNI 01-2897-1992 |
| Angka Lempeng Total (ALT) | SNI 01-2897-1992 |
SNI 6683:2024
| Parameter | Method |
|---|---|
| Warna | SNI 6683:2024 |
| Bau | SNI 6683:2024 |
| Rasa | SNI 6683:2024 |
| Benda asing | SNI 6683:2024 |
| Kadar air (b/b) | SNI ISO 1442 |
| Protein (Nx6.25) | SNI 6683:2024 |
| Kadar lemak | SNI ISO 1443 |
SNI 6683:2024
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 6683:2024 |
| Timah (Sn) | SNI 6683:2024 |
| Merkuri (Hg) | SNI 6683:2024 |
| Arsen (As) | SNI 6683:2024 |
| Kadmium (Cd) | SNI 6683:2024 |
SNI 6683:2024
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Salmonella sp | SNI ISO 6579-1 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Listeria monocytogenes | SNI ISO 11290-1 |
SNI 01-6683-2002
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Tekstur | SNI 01-2891-1992 |
| Benda asing | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Karbohidrat | SNI 01-6683-2002 |
| Kalsium (Ca) | SNI 01-6683-2002 |
| Pengawet | |
| Pewarna |
SNI 01-6683-2002
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 01-2896-1998 |
| Tembaga (Cu) | SNI 01-2896-1998 |
| Seng (Zn) | SNI 01-2896-1998 |
| Timah (Sn) | SNI 01-2896-1998 |
| Merkuri (Hg) | SNI 01-2896-1998 |
| Arsen (As) | SNI 01-2896-1998 |
SNI 01-6683-2002
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 01-2897-1992 |
| Koliform | SNI 01-2897-1992 |
| Escherichia coli | SNI 01-2897-1992 |
| Salmonella sp | SNI 01-2897-1992 |
| Staphylococcus aureus | SNI 01-2897-1992 |
SNI 7756:2013
| Parameter | Method |
|---|---|
| Kadar air (b/b) | SNI 2346:2011 |
| Kadar abu total | SNI 2346:2011 |
| Protein | SNI 2346:2011 |
| Kadar lemak | SNI 2346:2011 |
| Bau | SNI 2346:2011 |
| Rasa | SNI 2346:2011 |
| Warna | SNI 2346:2011 |
| Tekstur | SNI 2346:2011 |
| Benda asing | SNI 2372.7:2011 |
SNI 7756:2013
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Salmonella sp | |
| Vibrio cholerae | |
| Staphylococcus aureus |
SNI 7756:2013
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | SNI 01-2354.6-2006 |
| Timbal (Pb) | |
| Arsen (As) | SNI 2357 |
| Timah (Sn) | SNI 2367 |
SNI 3924:2023
| Parameter | Method |
|---|---|
| Keutuhan | SNI 3924:2023 |
| Warna | SNI 3924:2023 |
| Benda asing | SNI 3924:2023 |
| Residu antibiotik golongan beta laktam | SNI 7424 |
| Residu antibiotik golongan tetrasiklin | SNI 7424 |
| Residu antibiotik golongan aminoglikosida | SNI 7424 |
| Residu antibiotik golongan makrolida | SNI 7424 |
SNI 3924:2023
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Salmonella sp | SNI ISO 6579-1 |
SNI 4444:2018
| Parameter | Method |
|---|---|
| Bau | SNI 4444:2018 |
| Rasa | SNI 4444:2018 |
| Warna | SNI 4444:2018 |
| Penampakan | SNI 4444:2018 |
| Kadar air (b/b) | SNI 4444:2018 |
| Kadar abu total | SNI 4444:2018 |
| Kadar lemak | SNI 4444:2018 |
SNI 4444:2018
| Parameter | Method |
|---|---|
| Kadmium (Cd) | SNI 4444:2018 |
| Timbal (Pb) | SNI 4444:2018 |
| Timah (Sn) | SNI 4444:2018 |
| Merkuri (Hg) | SNI 4444:2018 |
| Arsen (As) | SNI 4444:2018 |
SNI 4444:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Salmonella sp | SNI ISO 6579 |
SNI 8896:2020
| Parameter | Method |
|---|---|
| Warna | SNI 8896:2020 |
| Bau | SNI 8896:2020 |
| Rasa | SNI 8896:2020 |
| Lemak dalam berat kering | SNI 8896:2020 |
| Padatan total | SNI 8896:2020 |
| Aflatoksin M1 | SNI 8896:2020 |
SNI 8896:2020
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 8896:2020 |
| Kadmium (Cd) | SNI 8896:2020 |
| Timah (Sn) | SNI 8896:2020 |
| Merkuri (Hg) | SNI 8896:2020 |
| Arsen (As) | SNI 8896:2020 |
SNI 8896:2020
| Parameter | Method |
|---|---|
| staphylococcus aureus | SNI ISO 6888-1 |
| Salmonella sp | SNI ISO 6579 |
| Listeria monocytogenes | SNI ISO 11290-1 |
| Escherichia coli | SNI ISO 16649-2 |
SNI 3744:2018
| Parameter | Method |
|---|---|
| Warna | SNI 3744:2018 |
| Bau | SNI 3744:2018 |
| Rasa | SNI 3744:2018 |
| Kadar air (b/b) | SNI 3744:2018 |
| Padatan susu tanpa lemak | SNI 3744:2018 |
| Lemak susu | SNI 3744:2018 |
SNI 3744:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 3744:2018 |
| Kadmium (Cd) | SNI 3744:2018 |
| Timah (Sn) | SNI 3744:2018 |
| Merkuri (Hg) | SNI 3744:2018 |
| Arsen (As) | SNI 3744:2018 |
SNI 3744:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Salmonella sp | SNI ISO 6579 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Kapang dan khamir | SNI ISO 21527-1 |
SNI 2980:2018
| Parameter | Method |
|---|---|
| Bau | SNI 2980:2018 |
| Rasa | SNI 2980:2018 |
| Warna | SNI 2980:2018 |
| Lemak dalam berat kering | SNI 2980:2018 |
| Total padatan | SNI 2980:2018 |
| Aflatoksin M1 | SNI 2980:2018 |
SNI 2980:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2980:2018 |
| Kadmium (Cd) | SNI 2980:2018 |
| Timah (Sn) | SNI 2980:2018 |
| Merkuri (Hg) | SNI 2980:2018 |
| Arsen (As) | SNI 2980:2018 |
SNI 2980:2018
| Parameter | Method |
|---|---|
| Staphylococcus aureus | SNI ISO 6888-1 |
| Escherichia coli | SNI ISO 16649-2 |
| Listeria monocytogenes | SNI ISO 11290-1 |
SNI 01-4865.1-1998
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Mikroskopis - Cabe | SNI 01-2976-1992 |
| Total padatan | SNI 01-4865.1-1998 |
| Protein | SNI 01-2891-1992 |
| Pengawet | SNI 01-2894-1992 |
| Pewarna | SNI 01-2895-1992 |
SNI 01-4865.1-1998
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1998 |
| Tembaga (Cu) | SNI 19-2896-1998 |
| Seng (Zn) | SNI 19-2896-1998 |
| Merkuri (Hg) | SNI 19-2896-1998 |
| Timah (Sn) | SNI 19-2896-1998 |
| Arsen (As) | SNI 19-2896-1998 |
SNI 01-4865.1-1998
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 01-2897-1992 |
| Koliform | SNI 01-2897-1992 |
| Salmonella sp | SNI 01-2897-1992 |
| Kapang | SNI 01-2897-1992 |
SNI 8779:2019
| Parameter | Method |
|---|---|
| Bau | SNI 8779:2019 |
| Rasa | SNI 8779:2019 |
| Sukrosa | SNI 8779:2019 |
| Gula reduksi | SNI 8779:2019 |
| pH | SNI 8779:2019 |
| Belerang dioksida (SO2) | SNI 8779:2019 |
| Abu konduktiviti | SNI 8779:2019 |
| Warna | SNI 8779:2019 |
SNI 8779:2019
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 8779:2019 |
| Kadmium (Cd) | SNI 8779:2019 |
| Timah (Sn) | SNI 8779:2019 |
| Merkuri (Hg) | SNI 8779:2019 |
| Arsen (As) | SNI 8779:2019 |
SNI 3775:2024
| Parameter | Method |
|---|---|
| Bau | SNI 3775:2024 |
| Rasa | SNI 3775:2024 |
| Kadar air (b/b) | SNI 3775:2024 |
| Protein (Nx6.25) | SNI 3775:2024 |
| Kadar lemak | SNI 3775:2024 |
SNI 3775:2024
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 3775:2024 |
| Kadmium (Cd) | SNI 3775:2024 |
| Timah (Sn) | SNI 3775:2024 |
| Merkuri (Hg) | SNI 3775:2024 |
| Arsen (As) | SNI 3775:2024 |
SNI 3775:2024
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Staphylococcus aureus | SNI ISO 6579-1 |
| Salmonella sp | SNI ISO 6888-1 |
| Listeria monocytogenes | SNI ISO 11290-1 |
SNI 9209:2023
| Parameter | Method |
|---|---|
| Warna | SNI 9209:2023 |
| Bau | SNI 9209:2023 |
| Rasa | SNI 9209:2023 |
| Kadar air (b/b) | SNI ISO 1442 |
| Protein (Nx6.25) | SNI 9209:2023 |
| Kadar lemak | SNI ISO 1443 |
SNI 9209:2023
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 9209:2023 |
| Kadmium (Cd) | SNI 9209:2023 |
| Timah (Sn) | SNI 9209:2023 |
| Merkuri (Hg) | SNI 9209:2023 |
| Arsen (As) | SNI 9209:2023 |
SNI 9209:2023
| Parameter | Method |
|---|---|
| Escherichia coli | SNI ISO 16649-2 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Salmonella sp | SNI ISO 6579-1 |
| Clostridium perfringens | SNI ISO 7937 |
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Listeria monocytogenes | SNI ISO 11290-1 |
SNI 9226:2023
| Parameter | Method |
|---|---|
| Warna daging | SNI 9226:2023 |
| Warna lemak | SNI 9226:2023 |
| Marbling | SNI 9226:2023 |
| Ketebalan lemak subcutan | SNI 9226:2023 |
| Perubahan warna | SNI 9226:2023 |
| Residu antibiotik golongan beta laktam | SNI 7541.4 dan SNI 7424 |
| Residu antibiotik golongan tetrasiklin | SNI 7541.4 dan SNI 7424 |
| Residu antibiotik golongan aminoglikosida | SNI 7541.4 dan SNI 7424 |
| Residu antibiotik golongan makrolida | SNI 7541.4 dan SNI 7424 |
| Residu hormon trebolon asetat | SNI 7541.4 dan SNI 7424 |
SNI 9226:2023
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 9159 |
| Staphylococcus aureus | SNI 9159 |
| Salmonella sp | SNI 9159 |
SNI 7266:2017
| Parameter | Method |
|---|---|
| Sensori | SNI 2346:2015 |
| Kadar air (b/b) | SNI 2354.2:2015 |
| Kadar abu total | SNI 2354.1:2010 |
| Protein | SNI 01-2354.4-2006 |
| Histamin | SNI 2354.10:2016 |
| Filth | SNI 2372.7:2011 |
SNI 7266:2017
| Parameter | Method |
|---|---|
| Merkuri (Hg) | SNI 2354.6:2016 |
| Timbal (Pb) | SNI 2354.5:2011 |
| Kadmium (Cd) | SNI 2354.5:2011 |
| Arsen (As) | SNI 2354-15:2017 |
| Timah (Sn) | SNI 2367 |
SNI 7266:2017
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Salmonella sp | |
| Staphylococcus aureus | |
| Vibrio cholerae | |
| Vibrio parahaemolyticus |
SNI 6163:2017
| Parameter | Method |
|---|---|
| Sensori | SNI 2346:2015 |
| Bobot tuntas premium | SNI 2372.2:2011 |
| Bobot tuntas standar | SNI 2372.2:2011 |
| Suhu pusat | SNI 01-2372.1-2006 |
| Filth | SNI 2372.7-2011 |
SNI 6163:2017
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2354.5:2011 |
| Kadmium (Cd) | SNI 2354.5:2011 |
| Merkuri (Hg) | SNI 2354.6:2016 |
| Arsen (As) | SNI 2354.15:2017 |
SNI 6163:2017
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 2332.3:2015 |
| Escherichia coli | SNI 01-2332.1:2015 |
| Salmonella sp | SNI 01-2332.2-2006 |
| Staphylococcus aureus | SNI 2332.9:2015 |
SNI 01-4476-1998
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| Benda asing | SNI 01-2891-1992 |
| Serangga dalam bentuk stadia dan potongan-potongan | |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Kadar abu total | SNI 01-2891-1992 |
| Abu silikat | SNI 01-2891-1992 |
| Serat kasar (b/b) | SNI 01-2891-1992 |
| Derajat asam | SNI 01-4476-1998 |
| Pengawet | SNI 01-2894-1992 |
| Pewarna | SNI 01-2895-1992 |
SNI 01-4476-1998
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Tembaga (Cu) | SNI 19-2896-1992 |
| Seng (Zn) | SNI 19-2896-1992 |
| Merkuri (Hg) | SNI 19-2896-1992 |
| Arsen (As) | SNI 19-2896-1992 |
SNI 01-4476-1998
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Escherichia coli | SNI 19-2897-1992 |
| Kapang dan khamir | SNI 19-2897-1992 |
SNI 2970:2022
| Parameter | Method |
|---|---|
| Warna | SNI 2970:2022 |
| Bau | SNI 2970:2022 |
| Rasa | SNI 2970:2022 |
| Kadar air (b/b) | ISO 5537:2004 |
| Kadar lemak | SNI 2970:2022 |
| Kadar protein (Nx6.38) | SNI 2970:2022 |
| Aflatoksin M1 | ISO 14501:2021 |
SNI 2970:2022
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2970:2022 |
| Kadmium (Cd) | SNI 2970:2022 |
| Timah (Sn) | SNI 2970:2022 |
| Merkuri (Hg) | SNI 2970:2022 |
| Arsen (As) | SNI 2970:2022 |
SNI 2970:2022
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI ISO 4833-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Staphylococcus aureus | SNI ISO 6888-1 |
| Salmonella sp | SNI ISO 6579-1 |
SNI 3752:2009
| Parameter | Method |
|---|---|
| Bau | SNI 3752:2009 |
| Rasa | SNI 3752:2009 |
| Warna | SNI 3752:2009 |
| Kadar air (b/b) | SNI 3752:2009 |
| Kadar protein (Nx6.38) | SNI 3752:2009 |
| Jumlah gula dihitung sebagai sakarosa | SNI 3752:2009 |
SNI 3752:2009
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 3752:2009 |
| Merkuri (Hg) | SNI 3752:2009 |
| Kadmium (Cd) | SNI 3752:2009 |
| Arsen (As) | SNI 3752:2009 |
| Timah (Sn) | SNI 3752:2009 |
SNI 3752:2009
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 3752:2009 |
| Koliform | SNI 3752:2009 |
| Escherichia coli | SNI 3752:2009 |
| Staphylococcus aureus | SNI 3752:2009 |
| Salmonella sp | SNI 3752:2009 |
| Kapang dan khamir | SNI 3752:2009 |
PerBPOM no 8 tahun 2018 (Produk olahan kacang tanah)
| Parameter | Method |
|---|---|
| Aflatoksin B1 | |
| Aflatoksin (B1 + B2 + G1 + G2) |
PerBPOM no 8 tahun 2018 (Rempah-rempah dalam bentuk utuh maupun bubuk)
| Parameter | Method |
|---|---|
| Aflatoksin B1 | |
| Aflatoksin (B1 + B2 + G1 + G2) |
PerBPOM no 8 tahun 2018 (MP-ASI berbasis serealia)
| Parameter | Method |
|---|---|
| Aflatoksin B1 | |
| Deoksinivalenol (DON) | |
| Okratosin A |
PerBPOM no 8 tahun 2018
| Parameter | Method |
|---|---|
| Aflatoksin B1 | |
| Aflatoksin M1 | |
| Deoksinivalenol (DON) | |
| Fumonisin | |
| Okratoksin A | |
| patulin | |
| Dioksin | |
| 3-Monokloropropan-1,2-Diol (3-MCPD) | |
| Polisiklik Aromatik Hidrokarbon (PAH/Polycyclic Aromatic Hydrocarbon) |
SNI 7552:2018
| Parameter | Method |
|---|---|
| Warna | SNI 7552:2018 |
| Bau | SNI 7552:2018 |
| Rasa | SNI 7552:2018 |
| Kadar protein (Nx6.38) | SNI 7552:2018 |
SNI 7552:2018
| Parameter | Method |
|---|---|
| Kultur Bakteri | SNI 7552:2018 |
| Kultur Khamir | SNI ISO 21527-1 |
| Enterobacteriaceae | SNI ISO 21528-2 |
| Salmonella sp | SNI ISO 6579 |
SNI 7552:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 7552:2018 |
| Kadmium (Cd) | SNI 7552:2018 |
| Timah (Sn) | SNI 7552:2018 |
| Merkuri (Hg) | SNI 7552:2018 |
| Arsen (As) | SNI 7552:2018 |
SNI 01-4320-1996
| Parameter | Method |
|---|---|
| Warna | SNI 01-2891-1992 |
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Kadar abu total | SNI 01-2891-1992 |
| Jumlah gula sebagai sakarosa | SNI 01-2892-1992 |
| Pemanis buatan (sakarin dan siklamat) | SNI 01-2893-102 |
| Pewarna tambahan | SNI 01-2895-1992 |
SNI 01-4320-1996
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Tembaga (Cu) | SNI 19-2896-1992 |
| Seng (Zn) | SNI 19-2896-1992 |
| Timah (Sn) | SNI 19-2896-1992 |
| Arsen (As) | SNI 19-2896-1992 |
SNI 01-4320-1996
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Koliform | SNI 19-2897-1992 |
SNI 4435:2017
| Parameter | Method |
|---|---|
| Bau | SNI 4435:2017 |
| Warna | SNI 4435:2017 |
| Natrium klorida (NaCl) adbk | SNI 4435:2017 |
| Natrium klorida (NaCl), adbb | SNI 4435:2017 |
| Kadar air (b/b) | SNI 4435:2017 |
| Bagian yang tidak larut dalam air | SNI 4435:2017 |
SNI 4435:2017
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 4435:2017 |
| Kadmium (Cd) | SNI 4435:2017 |
| Merkuri (Hg) | SNI 4435:2017 |
| Arsen (As) | SNI 4435:2017 |
SNI 01-4461-1998
| Parameter | Method |
|---|---|
| Warna | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Bau | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Serat kasar (b/b) | SNI 01-2891-1992 |
| Kadar abu total | SNI 01-2891-1992 |
| Pengawet |
SNI 01-4461-1998
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 01-2896-1992 |
| Tembaga (Cu) | SNI 01-2896-1992 |
| Seng (Zn) | SNI 01-2896-1992 |
| Merkuri (Hg) | SNI 01-2896-1992 |
| Arsen (As) | SNI 01-2896-1992 |
SNI 01-4461-1998
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Escherichia coli | |
| Kapang dan khamir |
SNI 01-4310-1996
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Rasa | |
| Kadar air (b/b) | |
| Serat kasar (b/b) | |
| Kadar abu total |
SNI 01-4310-1996
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Merkuri (Hg) |
SNI 01-4290-1996
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Warna | |
| Kadar air (b/b) | |
| Protein | |
| Kadar lemak | |
| Serat kasar (b/b) | |
| Kadar abu total | |
| Jenis Tepung | SNI 01-4290-1996 |
SNI 01-4290-1996
| Parameter | Method |
|---|---|
| Tembaga (Cu) | SNI 2896-1992 |
| Timbal (Pb) | SNI 2896-1992 |
| Seng (Zn) | SNI 2896-1992 |
| Merkuri (Hg) | SNI 2896-1992 |
| Arsen (As) | SNI 2896-1992 |
SNI 2973:2018
| Parameter | Method |
|---|---|
| Warna | SNI 2973:2018 |
| Bau | SNI 2973:2018 |
| Rasa | SNI 2973:2018 |
| Kadar air (b/b) | SNI ISO 712 |
| Kadar abu tidak larut dalam asam (b/b) | SNI 2973:2018 |
| Kadar protein (N x 5.7) | SNI 2973:2018 |
| Bilangan asam | SNI 2973:2018 |
| Deoksinivalenol (DON) | SNI 2973:2018 |
SNI 2973:2018
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2973:2018 |
| Kadmium (Cd) | SNI 2973:2018 |
| Timah (Sn) | SNI 2973:2018 |
| Merkuri (Hg) | SNI 2973:2018 |
| Arsen (As) | SNI 2973:2018 |
SNI 2973:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Enterobacteriaceae | |
| Salmonella sp | |
| staphylococcus aureus |
SNI 2973:2011
| Parameter | Method |
|---|---|
| Bau | SNI 2973:2011 |
| Rasa | SNI 2973:2011 |
| Warna | SNI 2973:2011 |
| Kadar air (b/b) | SNI 2973:2011 |
| Protein | SNI 2973:2011 |
| Asam lemak bebas | SNI 2973:2011 |
SNI 2973:2011
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2973:2011 |
| Kadmium (Cd) | SNI 2973:2011 |
| Timah (Sn) | SNI 2973:2011 |
| Merkuri (Hg) | SNI 2973:2011 |
| Arsen (As) | SNI 2973:2011 |
SNI 2973:2011
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 2973:2011 |
| Koliform | SNI 2973:2011 |
| Escherichia coli | SNI 2973:2011 |
| Salmonella sp | SNI 2973:2011 |
| Staphylococcus aureus | SNI 2973:2011 |
| Bacillus cereus | SNI 2973:2011 |
| Kapang dan khamir | SNI 2973:2011 |
SNI 01-2973-1992
| Parameter | Method |
|---|---|
| Kadar air (b/b) | SNI 01-2973-1992 |
| Protein | SNI 01-2973-1992 |
| Kadar lemak | SNI 01-2973-1992 |
| Karbohidrat | SNI 01-2973-1992 |
| Kadar abu total | SNI 01-2973-1992 |
| Serat kasar (b/b) | SNI 01-2973-1992 |
| Kalori | SNI 01-2973-1992 |
| Jenis Tepung | SNI 01-2973-1992 |
| Bau | SNI 01-2973-1992 |
| Rasa | SNI 01-2973-1992 |
| Warna | SNI 01-2973-1992 |
SNI 01-2973-1992
| Parameter | Method |
|---|---|
| Merkuri (Hg) | SNI 01-2973-1992 |
| Timbal (Pb) | SNI 01-2973-1992 |
| Tembaga (Cu) | SNI 01-2973-1992 |
SNI 2886:2015
| Parameter | Method |
|---|---|
| Bau | SNI 2886:2015 |
| Rasa | SNI 2886:2015 |
| Warna | SNI 2886:2015 |
| Tekstur | SNI 2886:2015 |
| Kadar air (b/b) | SNI 2886:2015 |
| Kadar Lemak (dengan proses penggorengan) | SNI 2886:2015 |
| Kadar Lemak (tanpa proses penggorengan) | SNI 2886:2015 |
| Bilangan asam | SNI 2886:2015 |
| Bilangan peroksida | SNI 2886:2015 |
| Kadar abu tidak larut dalam asam (b/b) | SNI 2886:2015 |
SNI 2886:2015
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 2886:2015 |
| Kadmium (Cd) | SNI 2886:2015 |
| Timah (Sn) | SNI 2886:2015 |
| Merkuri (Hg) | SNI 2886:2015 |
| Arsen (As) | SNI 2886:2015 |
SNI 2886:2015
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 2886:2015 |
| Escherichia coli | SNI ISO 7251 |
| Salmonella sp | SNI 2886:2015 |
| Stayphylococcis aureus | SNI ISO 6888-1 |
SNI 01-2886-2000
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Warna | |
| Kadar air (b/b) | SNI 01-2886-2000 |
| Kadar Lemak (dengan proses penggorengan) | SNI 01-2886-2000 |
| Kadar Lemak (tanpa proses penggorengan) | SNI 01-2886-2000 |
| Silikat (b/b) | SNI 01-2886-2000 |
| Pemanis buatan | |
| Pewarna |
SNI 01-2886-2000
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1998 |
| Tembaga (Cu) | SNI 19-2896-1998 |
| Seng (Zn) | SNI 19-2896-1998 |
| Merkuri (Hg) | SNI 19-2896-1998 |
| Arsen (As) | SNI 01-4866-1998 |
SNI 01-2886-2000
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Kapang | SNI 19-2897-1992 |
| Escherichia coli | SNI 19-2897-1992 |
SNI 9013:2021
| Parameter | Method |
|---|---|
| Kadar air (b/b) | SNI 2354.2 |
| Protein | SNI 2354.4 |
| Sensori | SNI 2346 |
SNI 9013:2021
| Parameter | Method |
|---|---|
| Merkuri (Hg) | SNI 2354.6 |
| Timbal (Pb) | SNI 2354.5 |
| Kadmium (Cd) | SNI 2354.5 |
PerBPOM no 9 tahun 2022 (Pemanis kecuali gula kristal putih dan madu)
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timah (Sn) |
SNI 01-3821-1995
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| Jumlah gula dihitung sebagai sakarosa | SNI 01-2892-1992 |
| Gula pereduksi | SNI 01-2892-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Kadar abu total | SNI 01-2891-1992 |
| Benda asing | SNI 01-2891-1992 |
| Serangga dalam bentuk stadia dan potongan-potongan | SNI 01-3821-1995 |
| Kehalusan. lolos ayakan 80 mesh | SNI 01-2891-1992 |
| Pengawet | SNI 01-0222-1995 |
| Pewarna | SNI 01-0222-1995 |
SNI 01-3821-1995
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Tembaga (Cu) | SNI 19-2896-1992 |
| Seng (Zn) | SNI 19-2896-1992 |
| Timah (Sn) | SNI 19-2896-1992 |
| Merkuri (Hg) | SNI 19-2896-1992 |
SNI 01-3821-1995
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Bakteri bentuk koli | SNI 19-2897-1992 |
SNI 7967:2014
| Parameter | Method |
|---|---|
| Sensori | SNI 2346:2011 |
| Kadar air (b/b) | SNI 01-2354.2-2006 |
| Suhu pusat | SNI 2372.1:2006 |
SNI 7967:2014
| Parameter | Method |
|---|---|
| Arsen (As) | SNI 2357 |
| Kadmium (Cd) | SNI 2354.5:2011 |
| Merkuri (Hg) | SNI 01-2354.6-2006 |
| Timah (Sn) | SNI 2367 |
| Timbal (Pb) | SNI 2354.5:2011 |
SNI 7967:2014
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 01-2332.3-2006 |
| Escherichia coli | SNI 01-2332.1-2006 |
| Listeria monocytogenes | SNI ISO 11290-1:2012 |
| Salmonella sp | SNI 01-2332.2-2006 |
| Staphylococcus aureus | SNI 2332.9:2011 |
| Vibrio cholerae | SNI 01-2332.4-2006 |
| Vibrio parahaemolyticus | SNI 01-2332.5-2006 |
SNI 01-2980-1992
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| Kadar air (b/b) | SNI 01-2891-1992 |
| Kadar abu total | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Pewarna | SNI 01-2895-1992 |
| Pengawet | SNI 01-2895-1992 |
SNI 01-2980-1992
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Timah (Sn) | SNI 19-2896-1992 |
| Kadmium (Cd) | SNI 19-2896-1992 |
| Arsen (As) | SNI 19-2896-1992 |
| Merkuri (Hg) | SNI 19-2896-1992 |
SNI 01-2980-1992
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Escherichia coli | SNI 19-2897-1992 |
| Koliform | SNI 19-2897-1992 |
SNI 01-3830-1995
| Parameter | Method |
|---|---|
| Bau | SNI 01-2891-1992 |
| Rasa | SNI 01-2891-1992 |
| Warna | SNI 01-2891-1992 |
| pH | SNI 01-2891-1992 |
| Protein | SNI 01-2891-1992 |
| Kadar lemak | SNI 01-2891-1992 |
| Total padatan | SNI 01-3830-1995 |
SNI 01-3830-1995
| Parameter | Method |
|---|---|
| Timbal (Pb) | SNI 19-2896-1992 |
| Tembaga (Cu) | SNI 19-2896-1992 |
| Seng (Zn) | SNI 19-2896-1992 |
| Timah (Sn) | SNI 19-2896-1992 |
| Merkuri (Hg) | SNI 19-2896-1992 |
| Arsen (As) | SNI 19-2896-1992 |
SNI 01-3830-1995
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | SNI 19-2897-1992 |
| Bakteri bentuk koli | SNI 19-2897-1992 |
| Escherichia coli | SNI 19-2897-1992 |
| Salmonella sp | SNI 19-2897-1992 |
| Staphylococcus aureus | SNI 19-2897-1992 |
| Vibrio species | SNI 19-2897-1992 |
| Kapang | SNI 19-2897-1992 |
SNI 3144-2015
| Parameter | Method |
|---|---|
| Tekstur | |
| Warna | |
| Bau | |
| Kadar air (b/b) | |
| Kadar lemak | |
| Kadar protein (N x 5.7) | |
| Serat kasar (b/b) |
SNI 3144-2015
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3144-2015
| Parameter | Method |
|---|---|
| Koliform | |
| Salmonella sp |
SNI 3543.1-2013
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Protein (Nx6.25) | |
| Jumlah gula sebagai sakarosa | |
| pH |
SNI 3543.1-2013
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3543.1-2013
| Parameter | Method |
|---|---|
| Koliform | |
| Kapang |
PerBPOM no 13 tahun 2019 (Manisan Buah)
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Kapang dan khamir |
PerBPOM no 9 tahun 2022 (Buah Olahan selain yang mengandung Cranberry, Currants, dan Elderberry)
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timah (Sn) |
PerBPOM no 34 tahun 2019 (Manisan Buah)
| Parameter | Method |
|---|---|
| Kadar air (b/b) | |
| Jumlah gula sebagai sakarosa |
PerBPOM no 9 tahun 2022 (Produk olahan susu)
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timah (Sn) |
PerBPOM no 13 tahun 2019 (Keju Peram total, termasuk kulit kejunya)
| Parameter | Method |
|---|---|
| Listeria monocytogenes | |
| Staphylococcus aureus |
PerBPOM no 34 tahun 2022 (Keju Gouda)
| Parameter | Method |
|---|---|
| Lemak susu |
SNI 3707-2021
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Rasa | |
| Kadar air (b/b) | |
| Kadar Lemak (dengan proses penggorengan) | |
| Kadar Lemak (tanpa proses penggorengan) | |
| Protein (Nx6.25) | |
| Kadar abu tidak larut dalam asam (b/b) | |
| Bilangan asam |
SNI 3707-2021
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3707:2021
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Staphylococcus aureus | |
| Salmonella sp | |
| Clostridium perfringens |
SNI 6929:2016
| Parameter | Method |
|---|---|
| Sensori | |
| Kloramfenikol | |
| Bobot tuntas b/b | |
| Filth |
SNI 6929:2016
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Timah (Sn) |
SNI 6929:2016
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Salmonella sp | |
| Listeria monocytogenes | |
| Staphyllococcus aureus | |
| Escherichia coli |
SNI 6929.1:2010
| Parameter | Method |
|---|---|
| Sensori | |
| Bobot tuntas b/b | |
| Kehampaan | |
| Overlap | |
| Headspace | |
| Filth |
SNI 6929.1:2010
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Seng (Zn) | |
| Tembaga (Cu) | |
| Arsen (As) |
SNI 6929.1:2100
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Salmonella sp | |
| Vibrio cholerae |
SNI 01-4225-1996
| Parameter | Method |
|---|---|
| Sensori | |
| Bobot bersih | |
| Kehampaan | |
| Penampakan |
SNI 01-4225-1996
| Parameter | Method |
|---|---|
| Timah (Sn) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Merkuri (Hg) |
SNI 01-4225-1996
| Parameter | Method |
|---|---|
| ALT aerob | |
| ALT anaerob mesofilik | |
| ALT anaerob thermofilik |
SNI 9105:2022
| Parameter | Method |
|---|---|
| Sensori | |
| Kadar air (b/b) |
SNI 9105:2022
| Parameter | Method |
|---|---|
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Arsen (As) |
SNI 9105:2022
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Kapang dan khamir |
SNI 01-3720-1995
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Kadar air (b/b) | |
| Bilangan iod | |
| Bilangan penyabunan | |
| Asam lemak bebas (sebagai asam oleat) |
SNI 01-3720-1995
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 8440:2017
| Parameter | Method |
|---|---|
| Sensori | |
| Protein | |
| Kadar air (b/b) | |
| Suhu pusat | |
| Filth |
SNI 8440:2017
| Parameter | Method |
|---|---|
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Arsen (As) |
SNI 8440:2017
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Salmonella sp | |
| Listeria monocytogenes |
SNI 7319.1:2009
| Parameter | Method |
|---|---|
| Sensori | |
| Histamin | |
| Suhu pusat | |
| Filth | |
| Bobot tuntas b/b |
SNI 7319.1-2009
| Parameter | Method |
|---|---|
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) |
SNI 7319.1-2009
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Salmonella sp | |
| Angka Lempeng Total (ALT) | |
| Staphylococcus aureus | |
| Vibrio cholerae |
SNI 7755:2013
| Parameter | Method |
|---|---|
| Sensori | |
| Kadar air (b/b) | |
| Kadar abu total | |
| Protein | |
| Kadar lemak | |
| Filth |
SNI 7755:2013
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Salmonella sp | |
| Vibrio cholerae | |
| staphylococcus aureus |
SNI 7755:2013
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Timah (Sn) |
SNI 7553:2009
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Warna | |
| Kulit (shell) dihitung dari bahan kering bebas lemak | |
| Kadar air (b/b) |
SNI 7553:2009
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Timah (Sn) | |
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 7553:2009
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Salmonella sp | |
| Kapang dan khamir |
SNI 01-3725-1995
| Parameter | Method |
|---|---|
| Penampakan | |
| Bau | |
| Rasa | |
| Kadar air (b/b) | |
| Kadar abu total | |
| Protein | |
| Kadar lemak | |
| Jumlah gula sebagai sakarosa | |
| Pewarna | |
| Pemanis buatan |
SNI 01-3725-1995
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 01-3725-1995
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Salmonella sp | |
| Staphylococcus aureus | |
| Listeria monocytogenes |
SNI 8897-2020
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Rasa | |
| pH | |
| Padatan total |
SNI 8897-2020
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 8897-2020
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli |
SNI 2690-2023
| Parameter | Method |
|---|---|
| Sensori | |
| Rendeman ekstrak | |
| Kadar air (b/b) | |
| Clean Anhydrous Weed (CAW) | |
| Pengotor |
SNI 2690-2023
| Parameter | Method |
|---|---|
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Arsen (As) |
SNI 01-4317-1996
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Warna | |
| Tekstur | |
| Bahan asing | |
| Bobot tuntas b/b | |
| Jumlah gula sebagai sakarosa | |
| Serat kasar (b/b) | |
| Pemanis buatan (sakarin dan siklamat) | |
| Pewarna tambahan | |
| Benzoat |
SNI 01-4317-1996
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Timah (Sn) | |
| Arsen (As) |
SNI 01-4317-1996
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Kapang dan khamir |
SNI 3926:2023
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Enterobacteriaceae | |
| Salmonella sp |
SNI 3458:2016
| Parameter | Method |
|---|---|
| Sensori | |
| Suhu pusat | |
| Filth |
SNI 3458-2016
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) |
SNI 3458-2016
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Listeria monocytogenes | |
| Salmonella sp | |
| Vibrio parahaemolyticus |
PerBPOM no 13 tahun 2019 (Produk serupa roti termasuk roti untuk isi, tepung roti, tepung panir)
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Enterobacteriaceae | |
| Salmonella sp | |
| Kapang dan khamir |
PerBPOM no 9 tahun 2022 (Produk olahan ikan)
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Timbal (Pb) | |
| Merkuri (Hg) | |
| Kadmium (Cd) | |
| Timah (Sn) |
PerBPOM no 13 tahun 2019 (Semua ikan, krustase setelah ditepungkan kemudian dipanaskan kemudian dibekukan, contoh: naget ikan, naget udang)
| Parameter | Method |
|---|---|
| Angka lempeng total | |
| Staphylococcus aureus |
SNI 8067:2015
| Parameter | Method |
|---|---|
| Glutamat | |
| Natrium (Na) | |
| Klorida (Cl) | |
| pH | |
| Kadar |
SNI 8067:2015
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Arsen (As) |
SNI 01-3840-1995
| Parameter | Method |
|---|---|
| Penampakan | |
| Bau | |
| Rasa | |
| Kadar air (b/b) | |
| Abu | |
| Kadar abu tidak larut dalam asam (b/b) | |
| NaCl | |
| Gula | |
| Kadar lemak | |
| Serangga dalam semua bentuk stadia dan potongan-potongannya yang tampak | |
| Pengawet | |
| Pewarna | |
| Pemanis buatan | |
| Pemanis buatan (sakarin dan siklamat) |
SNI 01-3840-1995
| Parameter | Method |
|---|---|
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Arsen (As) |
SNI 01-3840-1995
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Escherichia coli | |
| Kapang |
SNI 7707-2011
| Parameter | Method |
|---|---|
| Penampakan | SNI 7707-2011 |
| Bau | SNI 7707-2011 |
| Rasa | SNI 7707-2011 |
| Kadar air (b/b) | SNI 7707-2011 |
| Kadar abu total | SNI 7707-2011 |
| Kadar polifenol (b/b) | SNI 7707-2011 |
SNI 7707-2011
| Parameter | Method |
|---|---|
| Kadmium (Cd) | SNI 7707-2011 |
| Timbal (Pb) | SNI 7707-2011 |
| Timah (Sn) | SNI 7707-2011 |
| Merkuri (Hg) | SNI 7707-2011 |
| Arsen (As) | SNI 7707-2011 |
SNI 7707-2011
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Kapang |
SNI 01-3552-1994
| Parameter | Method |
|---|---|
| Bentuk | |
| Bau | |
| Rasa | |
| Warna | |
| Tekstur | |
| Jumlah gula sebagai sakarosa |
SNI 01-3552-1994
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Timah (Sn) | |
| Arsen (As) |
SNI 01-3552-1994
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Koliform | |
| Escherichia coli | |
| Salmonella sp | |
| Staphylococcus aureus | |
| Kapang dan khamir |
PerMenTan no. 17 tahun 2023 (Daging Sapi)
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| staphylococcus aureus | |
| Salmonella sp |
SNI 3749:2009
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Warna | |
| Kadar lemak | |
| Kadar air (b/b) | |
| Kehalusan (lolos ayakan mesh 200) |
SNI 3749:2009
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Arsen (As) |
SNI 3749:2009
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Bakteri bentuk koli | |
| Escherichia coli | |
| Salmonella sp | |
| Kapang dan khamir |
SNI 01-6103-1999
| Parameter | Method |
|---|---|
| Bau | |
| Rasa | |
| Etanol - Low alkohol | SNI 01-6103-1999 |
| Etanol - Reduced alkohol | SNI 01-6103-1999 |
| Metanol | SNI 06-2882-1992 |
| Asam yang mudah menguap (sebagai asam asetat) | SNI 01-4018-1996 |
SNI 01-6103-1999
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Tembaga (Cu) | |
| Seng (Zn) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Arsen (As) |
SNI 9193:2023
| Parameter | Method |
|---|---|
| Sensori | |
| Bobot tuntas b/b | |
| Filth |
SNI 9193:2023
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timbal (Pb) | |
| Arsen (As) | |
| Timah (Sn) |
SNI 2712:2013
| Parameter | Method |
|---|---|
| Sensori | |
| Histamin | |
| Filth | |
| Bobot tuntas b/b |
SNI 2712:2013
| Parameter | Method |
|---|---|
| Arsen (As) | |
| Kadmium (Cd) | |
| Merkuri (Hg) | |
| Timah (Sn) | |
| Timbal (Pb) |
PerBPOM no 11 tahun 2019 (Kategori Pangan 7.1.4 - Produk serupa roti termasuk roti untuk isi dan tepung roti, tepung panir)
| Parameter | Method |
|---|---|
| Tartrazin CI No 19410 |
SNI 3718:2018
| Parameter | Method |
|---|---|
| Bau | SNI 3718:2018 |
| Rasa | SNI 3718:2018 |
| Warna | SNI 3718:2018 |
| Kadar air dan bahan mudah menguap | SNI 3718:2018 |
| Asam lemak bebas | SNI 3718:2018 |
| Bilangan peroksida | SNI 3718:2018 |
SNI 3718:2018
| Parameter | Method |
|---|---|
| Kadmium (Cd) | |
| Timbal (Pb) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 3718:2018
| Parameter | Method |
|---|---|
| Angka Lempeng Total (ALT) | |
| Enterobacteriaceae |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Rasa | |
| Protein (Nx6.25) | |
| Kadar lemak |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Warna | |
| Bau | |
| Rasa | |
| Protein (Nx6.25) | |
| Kadar lemak |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Timbal (Pb) | |
| Kadmium (Cd) | |
| Timah (Sn) | |
| Merkuri (Hg) | |
| Arsen (As) |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Staphylococcus aureus | |
| Salmonella sp |
SNI 8775:2019
| Parameter | Method |
|---|---|
| Escherichia coli | |
| Staphylococcus aureus | |
| Salmonella sp | |
| Clostridium perfringens |