CMIC

DESSICATED COCONUT

1.    Scope of Work

This standard consists of definition, condition of qualification, sampling method, testing method, signing method and packaging.

2.    Definition

Dessicated coconut is produced from old and fresh coconut meat (cocos nucifera L) without epidermis.

3.    Condition of qualification

No	Testing Criteria	Unit	Condition
1 1.1 1.2 1.3 2 3 4   5 6 6.1 6.2 6.3 6.4 7 8 8.1 8.2 8.3	Situation : Smell Taste Color Water Fat Free fatty acid which is calculated as Dissolved  acid SO2 Metal Contamination Copper (Cu) Stain (Pb) Zink (Zn) Mercury (Hg) Arsenic Stain (As) Microbe Stain Total flat numeral (Angka lempeng total) Eschericia coli kapang	- - - % b/b % b/b % b/b       Mg/kg Mg/kg Mg/kg Mg/kg Mg/kg   Koloni/g APM/g Koloni/g	Normal Normal Normal Max Min 65.0 Max 0.1   Max 50.0   Max 10 Max 1,0 Max 40,0 Max 0,05 Max 0.5   Max 106 Max 10 Max 104

4.    Sampling Method

Sampling method which is in accordance with SNI 19-0428-1989, regarding  direction to do sampling method for solid material.

5.    Metal Stain/Metal Contamination

How to test the metal contamination is in accordance with SNI 19-2896-1992, testing method for metal contamination

Arsenic  
How to test arsenic contamination is in accordance with SNI 19-2896-1992, testing method of metal contamination, item 5

Microbe contamination
How to test microbe contamination is in accordance with SNI 19-2897-1992, testing method for microbe contamination

6.    Signing Method

Signing method as per Legislation of Republic of Indonesia No. 23, year 1992, regarding labeling and food advertisement.

7.    Method of Packaging

Product will be packaged in sealed container, without effected the contents & safety during storage and shipping periods.