{"id":10207,"date":"2020-09-20T00:24:47","date_gmt":"2020-09-19T17:24:47","guid":{"rendered":"https:\/\/bspjipekanbaru.kemenperin.go.id\/testing\/"},"modified":"2023-10-12T07:31:13","modified_gmt":"2023-10-12T00:31:13","slug":"testing","status":"publish","type":"page","link":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/testing\/","title":{"rendered":"Testing"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"10207\" class=\"elementor elementor-10207 elementor-750\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d4fdaff elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d4fdaff\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-64f7a23\" data-id=\"64f7a23\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-100cae5 elementor-widget elementor-widget-spacer\" data-id=\"100cae5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bb9e981 elementor-tabs-view-horizontal elementor-widget elementor-widget-tabs\" data-id=\"bb9e981\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"tabs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-tabs\">\n\t\t\t<div class=\"elementor-tabs-wrapper\" role=\"tablist\" >\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1961\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-1961\" aria-expanded=\"false\">Scope of Testing<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1962\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1962\" aria-expanded=\"false\">Alur Pengujian<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1963\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1963\" aria-expanded=\"false\">Tarif Pengujian<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1964\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1964\" aria-expanded=\"false\">Direktori Pelanggan<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1965\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1965\" aria-expanded=\"false\">Daftar SNI yang Digunakan<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-1966\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"6\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1966\" aria-expanded=\"false\">Fasilitas Laboratorium<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"elementor-tabs-content-wrapper\" role=\"tablist\" aria-orientation=\"vertical\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-1961\" aria-expanded=\"false\">Scope of Testing<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1961\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1961\" tabindex=\"0\" hidden=\"false\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"font-size: 1.66667rem; font-family: var( --e-global-typography-text-font-family ), Sans-serif; color: #0000ff;\">Ruang Lingkup<\/span><\/strong><\/h3>\n<p>Berikut merupakan Ruang Lingkup Pengujian yang terdapat di Balai Standardisasi dan Pelayanan Jasa Industri (BSPJI) Pekanbaru.<\/p>\n<p>\n<table id=\"tablepress-pengujianlingkup\" class=\"tablepress tablepress-id-pengujianlingkup\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">No<\/th><th class=\"column-2\">Komoditi<\/th><th class=\"column-3\">Parameter<\/th><th class=\"column-4\">Standar Acuan<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">1<\/td><td class=\"column-2\">Minyak Goreng Sawit<\/td><td class=\"column-3\">a.\tAsam Lemak Bebas<br \/>\nb.\tBilangan Peroksida<br \/>\nc.\tKadar Air (Contoh Cairan)<br \/>\nd.\tKadmium<br \/>\ne.\tLogam Arsen<br \/>\nf.      Logam Raksa\/Merkuri<br \/>\ng.     Minyak Pelikan<br \/>\nh.     Organoleptik Bau<br \/>\ni.      Organoleptik Rasa<br \/>\nj.      Organoleptik Warna<br \/>\nk.     Preparasi Logam<br \/>\nl.      Timah<br \/>\nm.    Timbal<\/td><td class=\"column-4\">SNI 7709:2019<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">2<\/td><td class=\"column-2\">Crude Palm Oil (CPO)<\/td><td class=\"column-3\">a.\tAsam Lemak Bebas<br \/>\nb.\tBilangan Iod Minyak\/Lemak<br \/>\nc.\tDOBI Test<br \/>\nd.\tKadar Air (Contoh Cairan)<br \/>\ne.\tKadar Kotoran<br \/>\nf.      Organoleptik Bau<br \/>\ng.     Organoleptik Rasa<br \/>\nh.     Organoleptik Warna<\/td><td class=\"column-4\">SNI 01-2901-2006<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">3<\/td><td class=\"column-2\">Madu<\/td><td class=\"column-3\">a.\tCadmium (Cd)<br \/>\nb.\tCemaran Arsen (As)<br \/>\nc.\tDerajat Keasaman (pH)<br \/>\nd.\tGula Pereduksi<br \/>\ne.\tGula Sukrosa<br \/>\nf.\tKadar Abu Gravimetri<br \/>\ng.\tKadar Air (Contoh Cairan)<br \/>\nh.\tKeasaman Makanan<br \/>\ni.      Logam Raksa\/Merkuri (Hg)<br \/>\nj.      Organoleptik Bau<br \/>\nk.     Organoleptik Rasa<br \/>\nl.      Organoleptik Warna<br \/>\nm.    Padatan tak Larut dalam Air<br \/>\nn.     Preparasi Logam (setiap satu uji logam memilih satu preparasi)<br \/>\no.     Timbal (Pb)<\/td><td class=\"column-4\">SNI 3545:2013<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">4<\/td><td class=\"column-2\">Kerupuk Ikan, Udang, Moluska, Bawang Gunting, Rengginang, Sarang Balam, dan Cabe<\/td><td class=\"column-3\">a.\tAbu Gravimetri<br \/>\nb.\tAbu tidak Larut dalam Air<br \/>\nc.\tAbu tidak Larut dalam Asam<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.\tKadar Protein<br \/>\nf.\tKeadaan (Jamur)<br \/>\ng.\tKeadaan (Tekstur)<br \/>\nh.\tLemak Kasar<br \/>\ni.      Lemak Total<br \/>\nj.      Logam Raksa\/Merkuri (Hg)<br \/>\nk.     Organoleptik Bau<br \/>\nl.      Organoleptik Rasa<br \/>\nm.    Organoleptik Warna<br \/>\nn.     Preparasi Logam (setiap satu uji logam memilih satu preparasi)<\/td><td class=\"column-4\">SNI 8272:2016<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\">5<\/td><td class=\"column-2\">Naget Ayam<\/td><td class=\"column-3\">a.\tBenda Asing<br \/>\nb.\tKadar Air (Contoh Padatan)<br \/>\nc.\tKarbohidrat Perhitungan<br \/>\nd.\tKarbohidrat Titrimetri<br \/>\ne.\tKeadaan (Tekstur)<br \/>\nf.\tLemak Kasar<br \/>\ng.\tOrganoleptik Bau<br \/>\nh.\tOrganoleptik Rasa<br \/>\ni.      Organoleptik Warna<br \/>\nj.      Preparasi Logam<br \/>\nk.     Protein<\/td><td class=\"column-4\">SNI 6683:2014<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\">6<\/td><td class=\"column-2\">Virgin Coconut Oil (VCO)<\/td><td class=\"column-3\">a.\tAsam Lemak Bebas<br \/>\nb.\tBilangan Iod Minyak\/Lemak<br \/>\nc.\tBilangan Peroksida<br \/>\nd.\tKadar Air (Contoh Cairan)<br \/>\ne.\tOrganoleptik Bau <br \/>\nf.\tOrganoleptik Rasa<br \/>\ng.\tOrganoleptik Warna<br \/>\nh.     Preparasi Logam<\/td><td class=\"column-4\">SNI 7381:2008<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\">7<\/td><td class=\"column-2\">Gula Palma<\/td><td class=\"column-3\">a.\tBagian yang Tidak Larut dalam Air<br \/>\nb.\tCadmium <br \/>\nc.\tGula Pereduksi<br \/>\nd.\tGula Sukrosa<br \/>\ne.\tGula Total<br \/>\nf.\tKadar Abu Gravimetri<br \/>\ng.\tKadar Abu Mikrowave<br \/>\nh.\tKadar Abu Sulfat<br \/>\ni.      Kadar Air (Contoh Padatan)<br \/>\nj.     Logam Arsen<br \/>\nk.    Logam Raksa\/merkuri (Hg)<br \/>\nl.     Organoleptik Bau<br \/>\nm.     Organoleptik Rasa<br \/>\nn.     Organoleptik Warna<br \/>\no.     Preparasi Logam<br \/>\np.      Timah<br \/>\nq.      Timbal<\/td><td class=\"column-4\">SNI 01-3743-1995<\/td>\n<\/tr>\n<tr class=\"row-9\">\n\t<td class=\"column-1\">8<\/td><td class=\"column-2\">Keripik Nanas<\/td><td class=\"column-3\">a.\tCemaran Arsen (As)<br \/>\nb.\tKadar Abu Gravimetri<br \/>\nc.\tKadar Abu Mikrowave<br \/>\nd.\tKadar Abu Sulfat<br \/>\ne.\tKadar Air (Contoh Padatan)<br \/>\nf.\tKeadaan (Tekstur)<br \/>\ng.\tKeutuhan (Bahan)<br \/>\nh.\tLemak Kasar<br \/>\ni.      Lemak Total<br \/>\nj.      Logam Raksa\/Merkuri (Hg)<br \/>\nk.     Logam Zeng (Zn)<br \/>\nl.      Organoleptik Bau<br \/>\nm.    Organoleptik Rasa<br \/>\nn.     Organoleptik Warna<br \/>\no.     Preparasi Logam<\/td><td class=\"column-4\">SNI 01-4304-1996<\/td>\n<\/tr>\n<tr class=\"row-10\">\n\t<td class=\"column-1\">9<\/td><td class=\"column-2\">Naget Ikan<\/td><td class=\"column-3\">a.\tKadar Abu Gravimetri<br \/>\nb.\tKadar Abu Mikrowave<br \/>\nc.\tKadar Abu Sulfat<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.     Lemak Kasar<br \/>\nf.      Organoleptik Bau<br \/>\ng.     Organoleptik Rasa<br \/>\nh.     Organoleptik Warna<br \/>\ni.      Preparasi Logam<br \/>\nj.     Protein<\/td><td class=\"column-4\">SNI 7758:2013<\/td>\n<\/tr>\n<tr class=\"row-11\">\n\t<td class=\"column-1\">10<\/td><td class=\"column-2\">Rendang Daging Sapi<\/td><td class=\"column-3\">a.\tBobot Daging Jenis<br \/>\nb.\tBobot Daging Tuntas<br \/>\nc.\tKadar Abu Gravimetri<br \/>\nd.\tKadar Abu Mikrowave<br \/>\ne.\tKadar Abu Sulfat<br \/>\nf.\tKadar Air (Contoh Padatan)<br \/>\ng.\tKadar Protein<br \/>\nh.\tLemak Kasar<br \/>\ni.      Organoleptik Bau<br \/>\nj.      Organoleptik Rasa<br \/>\nk.     Organoleptik Warna<br \/>\nl.    Preparasi Logam<\/td><td class=\"column-4\">SNI 7474:2009<\/td>\n<\/tr>\n<tr class=\"row-12\">\n\t<td class=\"column-1\">11<\/td><td class=\"column-2\">Garam Konsumsi Beriodium<\/td><td class=\"column-3\">a.\tArsen (As)<br \/>\nb.\tBagian yang Tidak Larut dalam Air<br \/>\nc.\tCadmium (Cd)<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.     Kadar Iodium dalam Garam<br \/>\nf.      Kadar NaCl<br \/>\ng.     Logam Raksa\/merkuri (Hg)<br \/>\nh.     Preparasi Logam (Setiap satu uji logam memilih satu preparasi)<br \/>\ni.      Timbal (Pb)<\/td><td class=\"column-4\">SNI 3556:2016<\/td>\n<\/tr>\n<tr class=\"row-13\">\n\t<td class=\"column-1\">12<\/td><td class=\"column-2\">Tepung Singkong<\/td><td class=\"column-3\">a.\tOrganoleptik Bau<br \/>\nb.\tBenda Asing<br \/>\nc.\tJenis Pati Lain<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.\tKadar Abu Gravimetri<br \/>\nf.\tKadar Abu Mikrowave<br \/>\ng.\tKadar Abu Sulfat<br \/>\nh.\tDerajat Asam untuk Makanan<br \/>\ni.\tAsam Sianida Kualitatif<br \/>\nj.\tAsam Sianida Kuantitatif<br \/>\nk.\tKehalusan<br \/>\nl.\tSerat Kasar<br \/>\nm.\tOrganoleptik Rasa<br \/>\nn.     Organoleptik Warna<br \/>\no.     Preparasi Logam (satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 01-2997-1996<\/td>\n<\/tr>\n<tr class=\"row-14\">\n\t<td class=\"column-1\">13<\/td><td class=\"column-2\">Bakso Daging<\/td><td class=\"column-3\">a.\tOrganoleptik Bau<br \/>\nb.\tKadar Air (Contoh Padatan)<br \/>\nc.\tKadar Abu Gravimetri<br \/>\nd.\tKadar Abu Mikrowave<br \/>\ne.\tKadar Abu Sulfat<br \/>\nf.\tProtein<br \/>\ng.\tLemak Kasar<br \/>\nh.\tBoraks Kualitatif<br \/>\ni.      Boraks Kuantitatif<br \/>\nj.      Organoleptik Rasa<br \/>\nk.     Organoleptik Warna<br \/>\nl.      Preparasi Logam (satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 01-3818-2014<\/td>\n<\/tr>\n<tr class=\"row-15\">\n\t<td class=\"column-1\">14<\/td><td class=\"column-2\">Dodol<\/td><td class=\"column-3\">a.\tOrganoleptik Bau<br \/>\nb.\tOrganoleptik Rasa<br \/>\nc.\tOrganoleptik Warna<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.\tKadar Abu Gravimetri<br \/>\nf.      Kadar Abu Mikrowave<br \/>\ng.     Kadar Abu Sulfat<br \/>\nh.\tGula Total<br \/>\ni.      Gula Sukrosa<br \/>\nj.\tProtein<br \/>\nk.     Lemak Total<br \/>\nl.\tLemak Kasar<br \/>\nm.\tSerat kasar<br \/>\nn.     Logam Arsen (As)<br \/>\no.     Logam Raksa\/Merkuri (Hg)<br \/>\np.     Preparasi Logam (satu preparasi untuk setiap logam) <\/td><td class=\"column-4\">SNI 01-2986-1992<\/td>\n<\/tr>\n<tr class=\"row-16\">\n\t<td class=\"column-1\">15<\/td><td class=\"column-2\">Dodol Nanas<\/td><td class=\"column-3\">a.\tOrganoleptik Bau<br \/>\nb.\tOrganoleptik Rasa<br \/>\nc.\tOrganoleptik Warna<br \/>\nd.\tKadar Air (Contoh Padatan)<br \/>\ne.\tKadar Abu Gravimetri<br \/>\nf.      Kadar Abu Mikrowave<br \/>\ng.     Kadar Abu Sulfat<br \/>\nh.\tGula Total<br \/>\ni.\tSerak kasar <br \/>\nj.      Preparasi Logam (satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 01-4296-1995<\/td>\n<\/tr>\n<tr class=\"row-17\">\n\t<td class=\"column-1\">16<\/td><td class=\"column-2\">Bricket Arang Kayu<\/td><td class=\"column-3\">a.\tKadar Air (Contoh Padatan)<br \/>\nb.\tBagian yang Hilang pada Pemanasan 950\u2070C <br \/>\nc.\tKadar Abu Gravimetri<br \/>\nd.     Kadar Abu Mikrowave<br \/>\ne.     Kadar Abu Sulfat<br \/>\nf.      Abu yang Tidak Larut dalam Air<\/td><td class=\"column-4\">SNI 01-6235-2000<\/td>\n<\/tr>\n<tr class=\"row-18\">\n\t<td class=\"column-1\">17<\/td><td class=\"column-2\">Limbah POME<\/td><td class=\"column-3\">a. Total Suspended Solid (TTS)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-19\">\n\t<td class=\"column-1\">18<\/td><td class=\"column-2\">Ikan Asap dengan Pengasapan Panas\t<br \/>\n<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Lemak kasar<\/td><td class=\"column-4\">SNI 2725:2013<\/td>\n<\/tr>\n<tr class=\"row-20\">\n\t<td class=\"column-1\">19<\/td><td class=\"column-2\">Ikan Asin Kering<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh padatan)<\/td><td class=\"column-4\">SNI 2721.1-2009<\/td>\n<\/tr>\n<tr class=\"row-21\">\n\t<td class=\"column-1\">20<\/td><td class=\"column-2\">Bakso Ikan\t<br \/>\n<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Protein<br \/>\nf.  Kalsium<br \/>\ng. Karbohidrat Perhitungan<br \/>\nh. Karbohidrat Titrimetri<br \/>\ni.  Lemak Kasar<br \/>\nj.  Lemak Total<\/td><td class=\"column-4\">SNI 7266-2017<\/td>\n<\/tr>\n<tr class=\"row-22\">\n\t<td class=\"column-1\">21<\/td><td class=\"column-2\">Makanan Ringan Ekstrudat\t<br \/>\n<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Lemak Total<\/td><td class=\"column-4\">SNI 2886-2015<\/td>\n<\/tr>\n<tr class=\"row-23\">\n\t<td class=\"column-1\">22<\/td><td class=\"column-2\">Selai Buah<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<\/td><td class=\"column-4\">SNI 3746:2008<\/td>\n<\/tr>\n<tr class=\"row-24\">\n\t<td class=\"column-1\">23<\/td><td class=\"column-2\">Makanan dan Minuman Lainnya<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Sukrosa<br \/>\ne. Serat Kasar<br \/>\nf. Protein<br \/>\ng. Karbohidrat<\/td><td class=\"column-4\">SNI 01-2891-1992<\/td>\n<\/tr>\n<tr class=\"row-25\">\n\t<td class=\"column-1\">24<\/td><td class=\"column-2\">Nanas<\/td><td class=\"column-3\">a. Kematangan<br \/>\nb. Derajat Asam untuk Makanan<br \/>\nc. Keasaman Makanan<br \/>\nd. Gula Pereduksi<\/td><td class=\"column-4\">SNI 3166:2009<\/td>\n<\/tr>\n<tr class=\"row-26\">\n\t<td class=\"column-1\">25<\/td><td class=\"column-2\">Sabun Padat<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Lemak Total<br \/>\nc. Asam Lemak Bebas<br \/>\nd. Alkali Bebas sebagai Natrium Hidroksida (NaOH)<br \/>\ne. Klorida (Cl)<br \/>\nf. Kelarutan dalam Alkohol (bagian tak larut dalam etanol)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-27\">\n\t<td class=\"column-1\">26<\/td><td class=\"column-2\">Pupuk Organik Padatan<\/td><td class=\"column-3\">a. Kadar Air Pupuk<br \/>\nb. C Organik<br \/>\nc. Keasaman Makanan (Ph) Fisiko Kimia<br \/>\nd. Impurities (Bahan Ikutan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-28\">\n\t<td class=\"column-1\">27<\/td><td class=\"column-2\">Pelet Ikan Lele<\/td><td class=\"column-3\">a. Kadar Protein<br \/>\nb. Serat Kasar<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-29\">\n\t<td class=\"column-1\">28<\/td><td class=\"column-2\">Mie Kering<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Kadar Air (contoh padatan)<br \/>\nc. Organoleptik Bau<br \/>\nd. Organoleptik Rasa<br \/>\ne. Organoleptik Warna<br \/>\nf. Keadaan (Tekstur)<br \/>\ng. Kadar Abu yang Tidak Larut dalam Asam<br \/>\nh. Logam Timbal (Pb)<br \/>\ni. Logam Cadmium (Cd)<br \/>\nj. Logam Timah (Sn)<br \/>\nk. Logam Raksa (Hg)<br \/>\nl. Logam Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 8217:2015<\/td>\n<\/tr>\n<tr class=\"row-30\">\n\t<td class=\"column-1\">29<\/td><td class=\"column-2\">Serbuk Minuman Tradisional<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Gula Pereduksi<br \/>\ne. Gula sukrosa<br \/>\nf. Gula Total<br \/>\ng. Abu Gravimetri<br \/>\nh. Abu Microwave<br \/>\ni. Abu Sulfat<br \/>\nj. Kadar Air (contoh padatan)<br \/>\nk. Kadar Air (contoh cairan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-31\">\n\t<td class=\"column-1\">30<\/td><td class=\"column-2\">Tepung Sagu<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Benda Asing<br \/>\ne. Jenis Pati Lain<br \/>\nf. Derajat Asam untuk Makanan<br \/>\ng. Abu Gravimetri<br \/>\nh. Abu Microwave<br \/>\ni. Abu Sulfat<br \/>\nj. Kadar Air (contoh padatan)<br \/>\nk. Kadar Air (contoh cairan)<br \/>\nl. Serat Kasar<br \/>\nm. Masa Simpan (x15 Kadar Air) Padatan<br \/>\nn. Masa Simpan (x15 Kadar Air) Cairan<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-32\">\n\t<td class=\"column-1\">31<\/td><td class=\"column-2\">Jelatin Ikan Patin<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Lemak kasar<br \/>\nc. Susut pengeringan\/ kadar air contoh padatan<br \/>\nd. Derajat keasaman (pH)<br \/>\ne. Abu gravimetri<br \/>\nf. Abu microwave<br \/>\ng. Kadar air (contoh cairan)<br \/>\nh. Kadar air (contoh padatan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-33\">\n\t<td class=\"column-1\">32<\/td><td class=\"column-2\">Stearin Kelapa Sawit<\/td><td class=\"column-3\">a. Asam lemak bebas<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-34\">\n\t<td class=\"column-1\">33<\/td><td class=\"column-2\">Minyak Kelapa Mentah<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh cairan)<br \/>\ne. Asam lemak bebas<br \/>\nf. Bilangan iod minyak\/lemak<br \/>\ng. Bilangan penyabunan<br \/>\nh. Benda asing<br \/>\ni. Kadmium (Cd)<br \/>\nj. Timbal (Pb)<br \/>\nk. Cemaran arsen (As)<br \/>\nl. Timah (Sn)<br \/>\nj. Preparasi logam<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-35\">\n\t<td class=\"column-1\">34<\/td><td class=\"column-2\">Tepung Kecambah Kacang Hijau<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-36\">\n\t<td class=\"column-1\">35<\/td><td class=\"column-2\">Magot<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Asam lemak bebas<br \/>\nc. Lemak kasar<br \/>\nd. Lemak total<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-37\">\n\t<td class=\"column-1\">36<\/td><td class=\"column-2\">Crude Coconut Oil<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh cairan)<br \/>\ne. Bilangan iod minyak\/lemak<br \/>\nf. Bilangan peroksida minyak\/lemak<br \/>\ng. Asam lemak bebas<\/td><td class=\"column-4\">SNI 2909:2011<\/td>\n<\/tr>\n<tr class=\"row-38\">\n\t<td class=\"column-1\">37<\/td><td class=\"column-2\">Tepung Ikan<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-39\">\n\t<td class=\"column-1\">38<\/td><td class=\"column-2\">Tepung Kedelai<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-40\">\n\t<td class=\"column-1\">39<\/td><td class=\"column-2\">Keripik (Singkong, Biji Getah, Gadung, Rengginang, Pisang Coklat, Pisang Madu)<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Keadaan (tekstur)<br \/>\nf. Keadaan (kenampakan)<br \/>\ng. Abu tidak larut dalam air<br \/>\nh. Kadmium (Cd)<br \/>\ni. Timbal (Pb)<br \/>\nj. Timah (Sn)<br \/>\nk. Logam raksa\/merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi logam (setiap satu uji logam memilih satu preparasi)<br \/>\nn. Keutuhan bahan<br \/>\no. Abu tidak larut dalam asam<br \/>\np. Protein<br \/>\nq. Benda asing<br \/>\nr. Boraks kualitatif<br \/>\ns. Boraks kuantitatif<br \/>\nt. Lemak total<br \/>\nu. Lemak kasar<br \/>\nv. Abu gravimetri<br \/>\nx. Asam lemak bebas<\/td><td class=\"column-4\">SNI 4305:2018<\/td>\n<\/tr>\n<tr class=\"row-41\">\n\t<td class=\"column-1\">40<\/td><td class=\"column-2\">Lempuk Durian<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Abu gravimetri<br \/>\nf. Abu Microwave<br \/>\ng. Gula total<br \/>\nh. Kadmium (Cd)<br \/>\ni. Timbal (Pb)<br \/>\nj. Timah (Sn)<br \/>\nk. Logam raksa\/merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi logam (setiap satu uji logam memilih satu preparasi)<br \/>\nn. Serat kasar<br \/>\no. Abu tidak larut dalam asam<\/td><td class=\"column-4\">SNI 4313-1996<\/td>\n<\/tr>\n<tr class=\"row-42\">\n\t<td class=\"column-1\">41<\/td><td class=\"column-2\">Cookies dan Biskuit Biji Getah<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Protein<br \/>\nf. Abu tidak larut dalam asam<br \/>\ng. Gula total<br \/>\nh. Kadmium (Cd)<br \/>\ni. Timbal (Pb)<br \/>\nj. Timah (Sn)<br \/>\nk. Logam raksa\/merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi logam (setiap satu uji logam memilih satu preparasi)<br \/>\nn. Serat kasar<br \/>\no. Bilangan asam<br \/>\np. Keadaan (tekstur)<br \/>\nq. Gula total<br \/>\nr. Asam lemak bebas<br \/>\ns. Logam tembaga (Cu)<br \/>\nt. Logam seng (Zn)<br \/>\nu. Lemak kasar<br \/>\nv. Abu gravimetri<\/td><td class=\"column-4\">SNI 2973:2018<\/td>\n<\/tr>\n<tr class=\"row-43\">\n\t<td class=\"column-1\">42<\/td><td class=\"column-2\">Ilik Ilik Biji Getah<\/td><td class=\"column-3\">a. Kadar air (contoh padatan)<br \/>\nb. Abu tidak larut dalam asam<br \/>\nc. Protein<br \/>\nd. Kadmium (Cd)<br \/>\ne. Timbal (Pb)<br \/>\nf. Logam raksa\/merkuri (Hg)<br \/>\ng. Arseb (As)<br \/>\nh. Timah (Sn)<br \/>\ni. Preparasi logam (setiap satu uji logam memilih satu preparasi)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-44\">\n\t<td class=\"column-1\">43<\/td><td class=\"column-2\">Larutan Nenas<\/td><td class=\"column-3\">a. Derajat keasaman (pH)<br \/>\nb. Keasaman makanan<br \/>\nc. Gula pereduksi<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-45\">\n\t<td class=\"column-1\">44<\/td><td class=\"column-2\">Bawang Hitam<\/td><td class=\"column-3\">a. Kadar air (contoh padatan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-46\">\n\t<td class=\"column-1\">45<\/td><td class=\"column-2\">Bubuk Sari Jahe Merah<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Abu Gravimetri<br \/>\nf. Gula Total<br \/>\ng. Logam Timbal (Pb)<br \/>\nh. Logam Tembaga (Cu)<br \/>\ni. Logam Timah (Sn)<br \/>\nj. Cemaran Arsen (As)<br \/>\nk. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 01-4320-1996<\/td>\n<\/tr>\n<tr class=\"row-47\">\n\t<td class=\"column-1\">46<\/td><td class=\"column-2\">Freeze Dryer<\/td><td class=\"column-3\">a. Pemakaian alat freeze dryer (per jam) <\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-48\">\n\t<td class=\"column-1\">47<\/td><td class=\"column-2\">Tembakau Rajangan<\/td><td class=\"column-3\">a. Kadar nikotin<br \/>\nb. Kadar klorida<br \/>\nc. Gula pereduksi<br \/>\nd. Gula sukrosa<br \/>\ne. Gula total<br \/>\nf. Gula total<br \/>\ng. Abu gravimetri<br \/>\nh. Silikat dalam makanan<\/td><td class=\"column-4\">SNI 7884.5:2015<\/td>\n<\/tr>\n<tr class=\"row-49\">\n\t<td class=\"column-1\">48<\/td><td class=\"column-2\">Tepung Porang<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Lemak kasar<br \/>\nc. Lemak total<br \/>\nd. Karbohidrat perhitungan<br \/>\ne. Kadar air (contoh padatan)<br \/>\nf. Abu gravimetri<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-50\">\n\t<td class=\"column-1\">49<\/td><td class=\"column-2\">Arang Tempurung kelapa<\/td><td class=\"column-3\">a. Bagian yang hilang pada pemanasan 950 \u2070C<br \/>\nb. Kadar air (contoh padatan)<br \/>\nc. Abu gravimetri<br \/>\nd. organoleptik warna<br \/>\ne. Benda asing<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-51\">\n\t<td class=\"column-1\">50<\/td><td class=\"column-2\">Rengginang<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Keadaan (tekstur)<br \/>\ne. Keutuhan bahan<br \/>\nf. Kadar air (contoh padatang)<br \/>\ng. Abu tidak larut dalam asam<br \/>\nh. Asam lemak bebas<br \/>\ni. Logam raksa\/merkuri (Hg)<br \/>\nj. Logam arsen (As)<br \/>\nK. Preparasi logam<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-52\">\n\t<td class=\"column-1\">51<\/td><td class=\"column-2\">Stik Pare<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Keadaan (tekstur)<br \/>\ne. Keutuhan bahan<br \/>\nf. Kadar air (contoh padatang)<br \/>\ng. Abu tidak larut dalam asam<br \/>\nh. Asam lemak bebas<br \/>\ni. Logam raksa\/merkuri (Hg)<br \/>\nj. Logam arsen (As)<br \/>\nk. Preparasi logam<br \/>\nl. Keadaan (tekstur)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-53\">\n\t<td class=\"column-1\">52<\/td><td class=\"column-2\">Manisan Rambut Pepaya<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Benda asing<br \/>\ne. Gula total<br \/>\nf. Logam tembaga (Cu)<br \/>\ng. Logam seng (Zn)<br \/>\nh. Logam raksa\/merkuri (Hg)<br \/>\ni. Preparasi logam<br \/>\nj. Gula sukrosa<br \/>\nk. Kadar air (contoh padatan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-54\">\n\t<td class=\"column-1\">53<\/td><td class=\"column-2\">Jamu Instan<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Kadar air (contoh cairan)<br \/>\nf. Masa simpan (x15 kadar air padatan)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-55\">\n\t<td class=\"column-1\">54<\/td><td class=\"column-2\">Daun Maman<\/td><td class=\"column-3\">a. Kalsium metode AAS<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-56\">\n\t<td class=\"column-1\">55<\/td><td class=\"column-2\">Tahu<\/td><td class=\"column-3\">a. Boraks kualitatif<br \/>\nb. Formalin kualitatif<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-57\">\n\t<td class=\"column-1\">56<\/td><td class=\"column-2\">Minuman air nira<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Derajat keasaman (Ph)<br \/>\ne. Gula pereduksi<br \/>\nf. Gula total<br \/>\ng. Logam raksa\/merkuri (Hg)<br \/>\nh. Logam arsen (As)<br \/>\ni. Preparasi logam<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-58\">\n\t<td class=\"column-1\">57<\/td><td class=\"column-2\">Lada Hitam <\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-59\">\n\t<td class=\"column-1\">58<\/td><td class=\"column-2\">Rendang<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Keadaan (tekstur)<br \/>\nf. Kadar air (contoh padatan)<br \/>\ng. Kadar air (contoh cairan)<br \/>\nh. Abu gravimetri<br \/>\ni. lemak total<br \/>\nj. Logam tembga (Cu)<br \/>\nk. Logam seng (Zn)<br \/>\nl. Preparasi logam<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-60\">\n\t<td class=\"column-1\">59<\/td><td class=\"column-2\">Yogurt<\/td><td class=\"column-3\">a. Organoleptik bau<br \/>\nb. Organoleptik warna<br \/>\nc. Organoleptik rasa<br \/>\nd. Keasaman makanan<br \/>\ne. Keadaan (konsistensi)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-61\">\n\t<td class=\"column-1\">60<\/td><td class=\"column-2\">Oleoresin Lada Hitam<\/td><td class=\"column-3\">a. Indeks bias<br \/>\nb. Organoleptik bau<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-62\">\n\t<td class=\"column-1\">61<\/td><td class=\"column-2\">Oleoresin Cabai<\/td><td class=\"column-3\">a. Indeks bias<br \/>\nb. Organoleptik bau<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-63\">\n\t<td class=\"column-1\">62<\/td><td class=\"column-2\">Oleoresin Minyak Kayu Putih<\/td><td class=\"column-3\">a. Indeks Bias<\/td><td class=\"column-4\">&#8211;<\/td>\n<\/tr>\n<tr class=\"row-64\">\n\t<td class=\"column-1\">63<\/td><td class=\"column-2\">Biji Kopi<\/td><td class=\"column-3\">a. Biji berbau busuk atau berbau kapang (Organo Bau)<br \/>\nb. Kadar air (contoh padatan)<br \/>\nc. Kadar kotoran<br \/>\nd. Jumlah nilai cacat (organo warna)<br \/>\ne. Serangga hidup (keadaan)<br \/>\nf. Jumlah nilai cacat (Keutuhan bahan)<\/td><td class=\"column-4\">SNI 61-2907-2008<\/td>\n<\/tr>\n<tr class=\"row-65\">\n\t<td class=\"column-1\">64<\/td><td class=\"column-2\">Bungkil Sawit<\/td><td class=\"column-3\">a. Kadar air (contoh padatan)<br \/>\nb. Abu Microwave<br \/>\nc. Abu Gravimetri<br \/>\nd. Protein<br \/>\ne. Lemak kasar<br \/>\nf. Serat kasar<br \/>\ng. Cangkang (Keutuhan bahan)<\/td><td class=\"column-4\">SNI 7856.2017<\/td>\n<\/tr>\n<tr class=\"row-66\">\n\t<td class=\"column-1\">65<\/td><td class=\"column-2\">Tepung Getah Pelepah Salak<\/td><td class=\"column-3\">a. Timbal (Pb)<br \/>\nb. Cadmium (Cd)<br \/>\nc.  Timah (Sn)<br \/>\nd. Logam Raksa\/Merkuri (Hg)<br \/>\ne. Logam Arsen (As)<br \/>\nf. Preparasi Logam (setiap satu uji logam memilih satu preparasi)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-67\">\n\t<td class=\"column-1\">66<\/td><td class=\"column-2\">Beras<\/td><td class=\"column-3\">a. Bebas hama dan penyakit (Keadaan)<br \/>\nb. Bebas bau (Organo bau)<br \/>\nc. Bebas campuran dedak dan bekatul (Keadaan)<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Bebas dari bahan kimia (Keadaan)<br \/>\nf. Butir kepala (Keutuhan bahan)<br \/>\ng. Butir patah (Keutuhan bahan)<br \/>\nh. Butir menir (Keutuhan bahan)<br \/>\ni. Butir merah\/putih\/hitam* (Keutuhan bahan)<br \/>\nj. Butir rusak (keutuhan bahan)<br \/>\nk. Butir kapur (Keutuhan bahan)<br \/>\nl. Benda asing<br \/>\nm. Butir gabah (Keutuhan bahan)<\/td><td class=\"column-4\">SNI 6128:2020<\/td>\n<\/tr>\n<tr class=\"row-68\">\n\t<td class=\"column-1\">67<\/td><td class=\"column-2\">Pupuk NPK<\/td><td class=\"column-3\">a. Nitrogen<br \/>\nb. Kadar air dengan alat Karl Fischer<br \/>\nc. Timbal (Pb)<br \/>\nd. Cadmium (Cd)<br \/>\ne. Logam Raksa\/Merkuri (Hg)<br \/>\nf. Logam Arsen (As)<br \/>\ng. Preparasi Logam (setiap satu uji logam memilih satu preparasi)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-69\">\n\t<td class=\"column-1\">68<\/td><td class=\"column-2\">Minyak Atsiri<\/td><td class=\"column-3\">a. Indeks bias<br \/>\nb. Organoleptik bau<br \/>\nc. Organoleptik warna<br \/>\nd. Keadaan (Bentuk)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-70\">\n\t<td class=\"column-1\">69<\/td><td class=\"column-2\">Kopi Bubuk<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Warna<br \/>\nc. Organoleptik Rasa<br \/>\nd. Benda asing<br \/>\ne. Kadar air (contoh padatan)<br \/>\nf. Abu Gravimetri<br \/>\ng. Timbal (Pb)<br \/>\nh. Logam Raksa\/Merkuri (Hg)<br \/>\ni. Cadmium (Cd)<br \/>\nj. Timah (Sn)<br \/>\nk. Arsen (As)<br \/>\nl. Preparasi Logam (setiap satu uji logam memilih satu preparasi)<br \/>\nm. Padatan terlarut dalam air<\/td><td class=\"column-4\">SNI 8964:2021<\/td>\n<\/tr>\n<tr class=\"row-71\">\n\t<td class=\"column-1\">70<\/td><td class=\"column-2\">Sarang Burung Walet<\/td><td class=\"column-3\">a. Logam Alumunium (Al)<br \/>\nb. Preparasi Logam (setiap satu uji logam memilih satu preparasi)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-72\">\n\t<td class=\"column-1\">71<\/td><td class=\"column-2\">Pakan Ikan Patin<\/td><td class=\"column-3\">a. Karbohidrat Titrimetri<br \/>\nb. Lemak total<br \/>\nc. Serat kasar<br \/>\nd. Protein<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf. Abu Gravimetri<\/td><td class=\"column-4\">SNI 7548:2009<\/td>\n<\/tr>\n<tr class=\"row-73\">\n\t<td class=\"column-1\">72<\/td><td class=\"column-2\">Tepung Biji Karet<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Asam sianida kualitatif<br \/>\nc. Asam sianida kuantitatif<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-74\">\n\t<td class=\"column-1\">73<\/td><td class=\"column-2\">Gula Semut Aren<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Warna<br \/>\nc. Organoleptik Rasa<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Kadar air (contoh cairan)<br \/>\nf. Gula pereduksi<br \/>\ng. Gula Sukrosa<br \/>\nh. Gula total<br \/>\ni. Abu Gravimetri<\/td><td class=\"column-4\">SNI 3743-2001<\/td>\n<\/tr>\n<tr class=\"row-75\">\n\t<td class=\"column-1\">74<\/td><td class=\"column-2\">Susu Kurma<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Warna<br \/>\nc. Organoleptik Rasa<br \/>\nd. Protein<\/td><td class=\"column-4\">SNI 8418:2018<\/td>\n<\/tr>\n<tr class=\"row-76\">\n\t<td class=\"column-1\">75<\/td><td class=\"column-2\">Pupuk Kalium Klorida<\/td><td class=\"column-3\">a. Nitrogen<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-77\">\n\t<td class=\"column-1\">76<\/td><td class=\"column-2\">Bumbu Pecal<\/td><td class=\"column-3\">a. Logam Cadmium (Cd)<br \/>\nb. Logam Timbal (Pb)<br \/>\nc. Logam Raksa\/Merkuri (Hg)<br \/>\nd. Cemaran Arsen (As)<br \/>\ne. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-78\">\n\t<td class=\"column-1\">77<\/td><td class=\"column-2\">Keripik Tempe<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Keadaan (Tekstur)<br \/>\nd. Organoleptik Warna<br \/>\ne. Keutuhan Bahan<br \/>\nf. Kadar Air (contoh padatan)<br \/>\ng. Protein<br \/>\nh. Kadar Abu yang Tidak Larut dalam Asam<br \/>\ni. Serat Kasar<br \/>\nj. Logam Timbal (Pb)<br \/>\nk. Logam Cadmium (Cd)<br \/>\nl. Logam Timah (Sn)<br \/>\nm. Logam Raksa\/Merkuri (Hg)<br \/>\nn. Logam Arsen (As)<br \/>\no. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 2602:2018<\/td>\n<\/tr>\n<tr class=\"row-79\">\n\t<td class=\"column-1\">78<\/td><td class=\"column-2\">Peyek Teri<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Karbohidrat<br \/>\nc. Lemak Kasar<br \/>\nd. Cemaran Cadmium (Cd)<br \/>\ne. Cemaran Logam Timbal (Pb)<br \/>\nf. Cemaran Raksa\/Merkuri (Hg)<br \/>\ng. Cemaran Arsen (As)<br \/>\nh. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-80\">\n\t<td class=\"column-1\">79<\/td><td class=\"column-2\">Stik Keju<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf. Lemak Total <br \/>\ng. Kadar Abu yang Tidak Larut dalam Asam<br \/>\nh. Logam Timbal (Pb)<br \/>\ni. Logam Cadmium (Cd)<br \/>\nj. Logam Timah (Sn)<br \/>\nk. Logam Raksa\/Merkuri (Hg)<br \/>\nl. Cemaran Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 2886:2015<\/td>\n<\/tr>\n<tr class=\"row-81\">\n\t<td class=\"column-1\">80<\/td><td class=\"column-2\">Dendeng Organik (Daun Ubi)<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Karbohidrat <br \/>\nc. Lemak Kasar<br \/>\nd. Logam Cadmium (Cd)<br \/>\ne. Logam Timbal (Pb)<br \/>\nf. Logam Raksa\/Merkuri (Hg)<br \/>\ng. Cemaran Arsen (As)<br \/>\nh. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-82\">\n\t<td class=\"column-1\">81<\/td><td class=\"column-2\">Jamu Kunyit<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Abu Gravimetri<br \/>\nf. Gula Total <br \/>\ng. Logam Timbal (Pb)<br \/>\nh. Logam Tembaga (Cu)<br \/>\ni. Logam Seng (Zn)<br \/>\nj. Logam Timah (Sn)<br \/>\nk. Cemaran Arsen (As)<br \/>\nl. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 01-4320-1996<\/td>\n<\/tr>\n<tr class=\"row-83\">\n\t<td class=\"column-1\">82<\/td><td class=\"column-2\">Kue Bolu Salju<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Karbohidrat<br \/>\nc. Logam Cadmium (Cd)<br \/>\nd. Logam Timbal (Pb)<br \/>\ne. Logam Raksa\/Merkuri (Hg)<br \/>\nf. Cemaran Arsen (As)<br \/>\ng. Preparasi Logam (memilih satu untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-84\">\n\t<td class=\"column-1\">83<\/td><td class=\"column-2\">Keripik Bawang Balado<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Karbohidrat<br \/>\nc. Lemak Kasar<br \/>\nd. Logam Cadmium (Cd)<br \/>\ne. Logam Timbal (Pb)<br \/>\nf. Logam Raksa\/Merkuri<br \/>\ng. Cemaran Arsen (As)<br \/>\nh. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-85\">\n\t<td class=\"column-1\">84<\/td><td class=\"column-2\">Keripik Pisang<\/td><td class=\"column-3\">a. Organoleptik Bau <br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Keutuhan Bahan<br \/>\nf. Kadar Air (contoh padatan)<br \/>\ng. Kadar Abu yang Tidak Larut dalam Asam<br \/>\nh. Logam Cadmium (Cd)<br \/>\ni. Logam Timbal (Pb)<br \/>\nj. Logam Timah (Sn)<br \/>\nk. Logam Raksa\/Merkuri (Hg)<br \/>\nl. Cemaran Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<br \/>\n<\/td><td class=\"column-4\">SNI 8370:2018<\/td>\n<\/tr>\n<tr class=\"row-86\">\n\t<td class=\"column-1\">85<\/td><td class=\"column-2\">Ganepo (Keripik Cincang)<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Keutuhan Bahan<br \/>\nf. Kadar Air (contoh padatan)<br \/>\ng. Kadar Abu yag Tidak Larut dalam Asam<br \/>\nh. Logam Cadmium (Cd)<br \/>\ni. Logam Timbal (Pb)<br \/>\nj. Logam Timah (Sn)<br \/>\nk. Logam Raksa\/Merkuri (Hg)<br \/>\nl. Cemaran Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\">SNI 8370:2018<\/td>\n<\/tr>\n<tr class=\"row-87\">\n\t<td class=\"column-1\">86<\/td><td class=\"column-2\">Limbah Cair Kelapa Sawit<br \/>\n<\/td><td class=\"column-3\">a. Chemical Oxygen Demand (COD)<br \/>\nb. Minyak atau Lemak<br \/>\nc. Padatan Tersuspensi (TSS)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-88\">\n\t<td class=\"column-1\">87<\/td><td class=\"column-2\">Daun Angsana<\/td><td class=\"column-3\">a. Logam Timbal (Pb)<br \/>\nb. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-89\">\n\t<td class=\"column-1\">88<\/td><td class=\"column-2\">Daun Mahoni<br \/>\n<br \/>\n<br \/>\n<\/td><td class=\"column-3\">a. Logam Timbal (Pb)<br \/>\nb. Preparasi Logam (memilih satu preparasi untuk setiap logam) <\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-90\">\n\t<td class=\"column-1\">89<\/td><td class=\"column-2\">Kerupuk Kulit<\/td><td class=\"column-3\">a. Lemak Kasar<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-91\">\n\t<td class=\"column-1\">90<\/td><td class=\"column-2\">Tepung Ubi Jalar Ungu<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<br \/>\n<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Lemak Total<br \/>\nc. Karbohidrat<br \/>\nd. Serat Kasar<br \/>\ne. Kadar Abu<br \/>\nf. Kalsium <br \/>\ng. Besi (Fe)<br \/>\nh. Seng (Zn)<br \/>\ni. Preparasi Logam (memilih satu preparasi untuk setiap logam) <\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-92\">\n\t<td class=\"column-1\">91<\/td><td class=\"column-2\">Tepung Mokaf<\/td><td class=\"column-3\">a. Protein<br \/>\nb. Lemak Total<br \/>\nc. Karbohidrat<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-93\">\n\t<td class=\"column-1\">92<\/td><td class=\"column-2\">Kopi Nibung<\/td><td class=\"column-3\">a. Organoleptik Warna<br \/>\nb. Organoleptik Bau<br \/>\nc. Organoleptik Rasa<br \/>\nd. Benda Asing  (Bahan Asing)<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf.  Alkalinitas Abu (Abu yang tidak larut dalam air)<br \/>\ng. Padatan Terlarut<br \/>\nh. Bagian yang Tidak Terlarut dalam Air<br \/>\ni. Timbal (Pb)<br \/>\nj. Cadmium (Cd)<br \/>\nk. Timah (Sn)<br \/>\nl. Raksa\/Merkuri (Hg)<br \/>\nm. Arsen (As)<br \/>\nn. Preparasi Logam (memilih satu preparasi untuk setiap logam) <br \/>\no. Abu Gravimetri<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-94\">\n\t<td class=\"column-1\">93<\/td><td class=\"column-2\">Sirup Asam Paya<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Gula Total<br \/>\nd. Timbal (Pb)<br \/>\ne. Cadmium (Cd)<br \/>\nf. Timah (Sn)<br \/>\ng. Raksa\/Merkuri (Hg)<br \/>\nh. Arsen (As)<br \/>\ni. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-95\">\n\t<td class=\"column-1\">95<\/td><td class=\"column-2\">Bombon Nano-nano Asam Paye<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Benda Asing (Bahan Asing)<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf. Gula Sukrosa<br \/>\ng. Timbal (Pb)<br \/>\nh. Tembaga (Cu)<br \/>\ni. Seng (Zn)<br \/>\nj. Raksa\/Merkuri (Hg)<br \/>\nk. Arsen (As)<br \/>\ni. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-96\">\n\t<td class=\"column-1\">96<\/td><td class=\"column-2\">Mie Sagu<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Tekstur (Keadaan)<br \/>\ne.Kadar Air (contoh padatan)<br \/>\nf. Protein<br \/>\ng. Kadar Abu yang Tidak Larut dalam Asam<br \/>\nh. Timbal (Pb)<br \/>\ni. Cadmium (Cd)<br \/>\nj. Timah (Sn)<br \/>\nk. Raksa\/Merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm.Preparasi Logam (memilih satu preparasi untuk setiap logam) <\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-97\">\n\t<td class=\"column-1\">97<\/td><td class=\"column-2\">Amplag Lomek<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Abu Gravimetr<br \/>\nf. Lemak Kasar<br \/>\ng. Lemak Total<br \/>\nh. Protein<br \/>\ni. Timbal (Pb)<br \/>\nj. Cadmium (Cd)<br \/>\nk. Timah (Sn)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi Logam<br \/>\nn. Masa Simpan (x15 Kadar Air) Padatan<br \/>\no. Abu tak Larut dalam Asam<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-98\">\n\t<td class=\"column-1\">98<\/td><td class=\"column-2\">Minyak Serai Wangi<\/td><td class=\"column-3\">a. Organoleptik Warna<br \/>\nb. Organoleptik Bau<br \/>\nc. Tampilan (Keadaan)<br \/>\nd. Indeks Bias<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-99\">\n\t<td class=\"column-1\">99<\/td><td class=\"column-2\">Keripik Bawang<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Karbohidrat<br \/>\nc. Lemak Kasar<br \/>\nd. Cadmium (Cd)<br \/>\ne. Timbal (Pb)<br \/>\nf. Raksa\/Merkuri (Hg)<br \/>\ng.Arsen (As)<br \/>\nh. Protein<br \/>\ni. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-100\">\n\t<td class=\"column-1\">100<\/td><td class=\"column-2\">Biskuit Belut<\/td><td class=\"column-3\">a. Organoleptik Warna<br \/>\nb.Organoleptik Bau<br \/>\nc. Organoleptik Rasa<br \/>\nd. Kadar air (contoh padatan)<br \/>\ne. Abu tidak larut dalam asam<br \/>\nf. Protein<br \/>\ng. Bilangan asam<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-101\">\n\t<td class=\"column-1\">101<\/td><td class=\"column-2\">Arang Karbon<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Abu Gravimetri<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-102\">\n\t<td class=\"column-1\">102<\/td><td class=\"column-2\">Kopra<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Minyak<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-103\">\n\t<td class=\"column-1\">103<\/td><td class=\"column-2\">Arang Alasan <\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Abu Gravimetri<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-104\">\n\t<td class=\"column-1\">104<\/td><td class=\"column-2\">Kacang Kedelai<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-105\">\n\t<td class=\"column-1\">105<\/td><td class=\"column-2\">Kacang Tanah<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-106\">\n\t<td class=\"column-1\">106<\/td><td class=\"column-2\">Kacang Hijau<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-107\">\n\t<td class=\"column-1\">107<\/td><td class=\"column-2\">Jagung<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-108\">\n\t<td class=\"column-1\">108<\/td><td class=\"column-2\">Kangkung<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-109\">\n\t<td class=\"column-1\">109<\/td><td class=\"column-2\">Bayam<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-110\">\n\t<td class=\"column-1\">110<\/td><td class=\"column-2\">Daun Singkong<\/td><td class=\"column-3\">a. Logam Raksa\/Merkuri (Hg)<br \/>\nb. Logam Arsen (As)<br \/>\nc. Preparasi Logam(memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-111\">\n\t<td class=\"column-1\">111<\/td><td class=\"column-2\">Udang Segar<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Logam Raksa\/Merkuri (Hg)<br \/>\nc. Preparasi Logam (memilih satu preparasi untuk setiap logam)<br \/>\nd. Tekstur (Keadaan)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-112\">\n\t<td class=\"column-1\">112<\/td><td class=\"column-2\">Pisang Salai<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Abu Gravimetri<br \/>\nf. Gula Sukrosa<br \/>\ng. Timbal (Pb)<br \/>\nh. Tembaga (Cu)<br \/>\ni. Seng (Zn)<br \/>\nj. Raksa\/Merkuri (Hg)<br \/>\nk. Arsen (As)<br \/>\nl. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-113\">\n\t<td class=\"column-1\">113<\/td><td class=\"column-2\">Abon Ikan Parang<\/td><td class=\"column-3\">a.Organoleptik Warna<br \/>\nb. Organoleptik Bau<br \/>\nc. Organoleptik Rasa<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf. Protein<br \/>\ng. Cadmium (Cd)<br \/>\nh. Timbal (Pb)<br \/>\ni. Raksa\/Merkuri (Hg)<br \/>\nj. Arsen (As)<br \/>\nk. Timah (Sn)<br \/>\nl. Preparasi Logam (memilih satu preparasi untuk setiap logam)<br \/>\nm. Kenampakan<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-114\">\n\t<td class=\"column-1\">114<\/td><td class=\"column-2\">Kue Kacang<\/td><td class=\"column-3\">a.Organoleptik Warna<br \/>\nb. Organoleptik Bau<br \/>\nc. Organoleptik Rasa<br \/>\nd. Kadar Air (contoh padatan)<br \/>\ne. Abu tidak Larut dalam Asam<br \/>\nf. Protein<br \/>\ng. Bilangan\/Derajat Asam<br \/>\nh. Timbal (Pb)<br \/>\ni. Cadmium (Cd)<br \/>\nj. Timah (Sn)<br \/>\nk. Raksa\/Merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-115\">\n\t<td class=\"column-1\">115<\/td><td class=\"column-2\">Permen Agar-Agar Jely<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Gula Sukrosa<br \/>\nf. Timbal (Pb)<br \/>\ng. Tembaga (Cu)<br \/>\nh. Seng (Zn)<br \/>\ni. Timah (Sn)<br \/>\nj. Arsen (As)<br \/>\nk. Preparasi Logam (memilih satu preparasi untuk setiap logam)<br \/>\nl. Bentuk<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-116\">\n\t<td class=\"column-1\">116<\/td><td class=\"column-2\">Kacang Tojin<\/td><td class=\"column-3\">a. Organoleptik Bau<br \/>\nb. Organoleptik Rasa<br \/>\nc. Organoleptik Warna<br \/>\nd. Keadaan (Tekstur)<br \/>\ne. Bahan Asing<br \/>\nf. Abu tidak Larut dalam Asam<br \/>\ng. Protein<br \/>\nh. Timbal (Pb)<br \/>\ni. Cadmium (Cd)<br \/>\nj. Timah (Sn)<br \/>\nk. Raksa\/Merkuri (Hg)<br \/>\nl. Arsen (As)<br \/>\nm. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-117\">\n\t<td class=\"column-1\">117<\/td><td class=\"column-2\">Minuman Kopi<\/td><td class=\"column-3\">a. Organoleptik Warna<br \/>\nb. Organoleptik Bau<br \/>\nc. Organoleptik Rasa<br \/>\nd. Timbal (Pb)<br \/>\ne. Cadmium (Cd)<br \/>\nf. Timah (Sn)<br \/>\ng. Raksa\/Merkuri (Hg)<br \/>\nh. Arsen (As)<br \/>\ni. Preparasi Logam(memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-118\">\n\t<td class=\"column-1\">118<\/td><td class=\"column-2\">Pakan Ikan Lele<\/td><td class=\"column-3\">a. Karbohidrat<br \/>\nb. Lemak Total<br \/>\nc. Serat Kasar<br \/>\nd. Protein<br \/>\ne. Kadar Air (contoh padatan)<br \/>\nf. Abu Gravimetri<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-119\">\n\t<td class=\"column-1\">119<\/td><td class=\"column-2\">Pupuk TSP<\/td><td class=\"column-3\">a.Fosfor Total<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-120\">\n\t<td class=\"column-1\">120<\/td><td class=\"column-2\">Susu Kambing<\/td><td class=\"column-3\">a. Timbal (Pb)<br \/>\nb. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-121\">\n\t<td class=\"column-1\">121<\/td><td class=\"column-2\">Sambel Terasi<\/td><td class=\"column-3\">a. Keadaan (Jamur)<br \/>\nb. Kadar Air (contoh padatan)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-122\">\n\t<td class=\"column-1\">122<\/td><td class=\"column-2\">Minyak Kelapa Mentah<\/td><td class=\"column-3\">a. Asam Lemak Bebas<br \/>\nb. Bilangan Iod<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-123\">\n\t<td class=\"column-1\">123<\/td><td class=\"column-2\">Ikan Bulan-Bulan<\/td><td class=\"column-3\">a. Raksa\/Merkuri (Hg)<br \/>\nb. Timbal (Pb)<br \/>\nc. Cadmium (Cd)<br \/>\nd.  Arsen (As)<br \/>\ne. Preparasi Logam (memilih satu preparasi untuk setiap logam)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-124\">\n\t<td class=\"column-1\">124<\/td><td class=\"column-2\">Tempe<\/td><td class=\"column-3\">a. Formalin<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-125\">\n\t<td class=\"column-1\">125<\/td><td class=\"column-2\">Ubi<br \/>\n<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-126\">\n\t<td class=\"column-1\">126<\/td><td class=\"column-2\">Kue Retak<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-127\">\n\t<td class=\"column-1\">127<\/td><td class=\"column-2\">Garam Diet<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-128\">\n\t<td class=\"column-1\">128<\/td><td class=\"column-2\">Bakso Ayam<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-129\">\n\t<td class=\"column-1\">129<\/td><td class=\"column-2\">Pakan Ikan Lele<\/td><td class=\"column-3\">a. Kadar Air (contoh padatan)<br \/>\nb. Abu Gravimetri<br \/>\nc. Protein<br \/>\nd. Lemak Total<br \/>\ne. Serat Kasar<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-130\">\n\t<td class=\"column-1\">130<\/td><td class=\"column-2\">Siomay Ikan<\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<tr class=\"row-131\">\n\t<td class=\"column-1\">131<\/td><td class=\"column-2\">Sempol Ayam <\/td><td class=\"column-3\">a. Protein<\/td><td class=\"column-4\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/p>\n<h3 style=\"color: #333333; font-family: Arial,;\">\u00a0<\/h3>\n<h3>\u00a0<\/h3>\n<h3 style=\"text-align: center;\"><strong><span style=\"color: #0000ff;\">Contoh Video:<\/span><\/strong> Pengujian Asam Lemak Bebas Minyak Goreng Sawit<\/h3>\n<p><iframe src=\"https:\/\/www.youtube.com\/embed\/qhjPrqFM5TA\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h3 style=\"color: #333333; font-family: Arial,;\">\u00a0<\/h3>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1962\" aria-expanded=\"false\">Alur Pengujian<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1962\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1962\" tabindex=\"0\" hidden=\"hidden\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"font-size: 1.66667rem; font-family: var( --e-global-typography-text-font-family ), Sans-serif; color: #0000ff;\">Alur Pengujian<\/span><\/strong><\/h3>\n<p>Layanan Pengujian sudah bisa di akses melalui Layanan Informasi Pada Sistem Pelayanan Informasi Publik (SIPELIK) pada halaman beranda website atau dapat\u00a0 klik link berikut\u00a0<a href=\"https:\/\/bspjipekanbaru.kemenperin.go.id\/panel\/bspji\/\" target=\"_blank\" rel=\"noopener\">SIPELIK Pelanggan<\/a>, dan alur pengujian dapat di lihat dibawah ini.<\/p>\n<h3><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-large wp-image-7772\" src=\"https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian-874x1024.png\" alt=\"\" width=\"874\" height=\"1024\" srcset=\"https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian-874x1024.png 874w, https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian-256x300.png 256w, https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian-768x900.png 768w, https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian-750x879.png 750w, https:\/\/bspjipekanbaru.kemenperin.go.id\/wp-content\/uploads\/2023\/04\/Pengujian.png 1024w\" sizes=\"(max-width: 874px) 100vw, 874px\" \/><\/h3>\n<div>\u00a0<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1963\" aria-expanded=\"false\">Tarif Pengujian<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1963\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1963\" tabindex=\"0\" hidden=\"hidden\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"font-size: 1.66667rem; font-family: var( --e-global-typography-text-font-family ), Sans-serif; color: #0000ff;\">Parameter dan Tarif Layanan Pengujian<\/span><\/strong><\/h3>\n<p>Berikut tarif layanan pengujian tiap parameter serta kebutuhan jumlah contoh\/sampel uji di BSPJI Pekanbaru :<\/p>\n<p>[table \u201c\u201d not found \/]<br \/>\n<br \/>\n<br \/>\n<br \/>\n<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1964\" aria-expanded=\"false\">Direktori Pelanggan<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1964\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1964\" tabindex=\"0\" hidden=\"hidden\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"font-size: 1.66667rem; font-family: var( --e-global-typography-text-font-family ), Sans-serif; color: #0000ff;\">Direktori Pelanggan<\/span><\/strong><\/h3>\n<p>Tabel Direktori Pelanggan ini memuat data daftar pelanggan pengujian BSPJI Pekanbaru.<\/p>\n<p>[table \u201c\u201d not found \/]<br \/>\n<br \/>\n<br \/>\n<br \/>\n<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1965\" aria-expanded=\"false\">Daftar SNI yang Digunakan<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1965\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1965\" tabindex=\"0\" hidden=\"hidden\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"font-size: 1.66667rem; font-family: var( --e-global-typography-text-font-family ), Sans-serif; color: #0000ff;\">Daftar SNI yang Digunakan<\/span><\/strong><\/h3>\n<p>Daftar SNI yang Digunakan ini memuat data daftar SNI apa saja yang digunakan di BSPJI Pekanbaru.<\/p>\n<p>[table \u201c\u201d not found \/]<br \/>\n<br \/>\n<br \/>\n<br \/>\n<\/p>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"6\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-1966\" aria-expanded=\"false\">Fasilitas Laboratorium<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-1966\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"6\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-1966\" tabindex=\"0\" hidden=\"hidden\"><h3 style=\"color: #333333; text-align: center;\"><strong><span style=\"color: #0000ff;\"><span style=\"font-size: 26.6667px;\">Fasilitas Laboratorium<\/span><\/span><\/strong><\/h3>\n<p>Fasilitas Laboratorium ini memuat data peralatan dan alat apa saja yang terdapat di Labororatorium BSPJI Pekanbaru.<\/p>\n<p>[table \u201c\u201d not found \/]<br \/>\n<br \/>\n<br \/>\n<br \/>\n<\/p>\n<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Scope of Testing Alur Pengujian Tarif Pengujian Direktori Pelanggan Daftar SNI yang Digunakan Fasilitas Laboratorium Scope of Testing Ruang Lingkup Berikut merupakan Ruang Lingkup Pengujian yang terdapat di Balai Standardisasi dan Pelayanan Jasa Industri (BSPJI) Pekanbaru. Sunting No Komoditi Parameter Standar Acuan 1 Minyak Goreng Sawit a. Asam Lemak Bebas b. Bilangan Peroksida c. Kadar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":"","site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_joinchat":[],"footnotes":""},"class_list":["post-10207","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/pages\/10207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/comments?post=10207"}],"version-history":[{"count":0,"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/pages\/10207\/revisions"}],"wp:attachment":[{"href":"https:\/\/bspjipekanbaru.kemenperin.go.id\/en\/wp-json\/wp\/v2\/media?parent=10207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}