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SNl01-1898-19S.
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I
:'
:
lndanesian National
Standard
F
1
Flavoured tea
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Table
of
contents
Table of contents
Page
i
ii
Definition
Sampling
Quality
spesification
1
1
1
2
3
3
5
6
6
Test method
7. Acceptancerequirements
8. Marking
9.
Packaging
Foreword
References
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Flavoured
tea
1 Scope
This standard
defines
flavoured
tea
aM
comprises
references,
definition,
quality
requirements,
sampling,
test
method,
acceptance
requirements,
marking
and
packaging.
2
References
SNI 19-0428-1998,
Guidlines
for sampling
solids
SNI
19-2891-1998,
Test
method
for foods
and
beverages
SNI
01-1898-1990,
Flavoured Tea
SNI
01-383e1998, Tea
SNI
01-4326-1998, Green
tea bags
SNI
01-2896-1998,
Test
method
for heavymetals
contamination
SNI 01-4866-1998,
Test
method
for
arsenic
contiamination in foods
SNI
01-2897-1
992,
Test
method
for
microbial contamination
SNI
01-0222-1995,
Food additives
SNI
01-1902-1990,
Black
Tea
SNI
01-3945-1
995,
green
tea
3
Defenitions
3.1 Flavoured tea
Black
tea
or
green
tea
which
have been
further
processed and added with flavouring
agents
which are not dangerous
and
or
are synthetic.
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4
Quality
specification
Tabel
1
Quality
requirement
specifications
NOTE
:
)
Foreign
matters
is all
matter which
are not leaves,, stalks
or
flavoring
materials.
No.
Quality
Unit
Requirement
1.
Aroma
of
dried tea
Specific
aroma
2.
Taste
and
aroma
of
influsion
water
Normal
specific
3. Foreign
matter
*)
o/o
mlm
None
4. Flavouring
residue
o/a
mlm
2 max
5.
Water
o/o
mlm
8
max
6. Ash
o/o
mlm
4-7
7.
Food
additives
7.1
Food
colouring
Accoding
to
sNr
014222-1995
8.
Heavy
metals
contamination
8.1
Copper
(cu)
mg
/kg
150 max
8.2 Lead (pb)
mg
lkg 2,0
max
8.3 Zinc
(Zt'r)
mg
/kg
4,0
max
8,4 Mercury
(Hg) mg /kg
0,03
max
8,5 Tin
(Sn)
mg
/kg
40
max
9.
Arsenic
contamination
mg
/kg
1,0 max
10.
Microbial
contamination
10.1 Total
plate
count
Colories
/
g
3
x
10o max
14,2
Coliforms
MPN/g
1
x
10'max
10.3
Mold
Colories
/
g
3
x
10'max
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5
Sampling
Sampling
is
according to
SNI
19-0428-1998,
Guidelines
for sampling of
solids
5 Test
method
I
e.f Testing of
the
dried tea
aroma, the taste and aroma of
in
fusion water
is by
I
organoleptic
determination
6.1.1
Scope
This method
is
applied to determine the
aroma
of
dried
tea the taste and aroma of
infusion
water by
organoleptic
method.
6.1.2 Apparatus
Balance with a
precision
of
0,00019
White,
porsellin
cups and
bowls
specifically for tea tasting
Timer, in seconds
6.1.3
Procedure
Take and
open
the sample which
has been
prepared,
test the
aroma of dried tea and the
taste of
the infusion water.
ForEsting the
infusion
water
IIY*th
3
g
of smple,
put
into
a 300
ml cup for infusion
Ff uith
boiling water
untilfull,
then
cover and let stand for 6 minute.
Tle ifrsion water
is
decanted
into
a
bowl, taste and smell the
infusion water, then
Grnire
the
taste and aroma.
6-2 Elebrmination
of
foreign
mafter
6.2.l
Scope
this method is applied
determine foreign
mafter
in flavour
tea
6-2,2 Definition
Forebn
matter in
this
method
is
all
foreign
matter
found
in the sample
(except
tea
leaves,
tea
stalls and
flavouring
residues),
separated
as
follow-
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6.2.3
Principle
Physically
separating
and
weighing
of
foreign
matter
6.2.4
Apparatus
Watch
glass
Analytical
balance
Tweezers
6.2.5
Procedure
Weigh
100
-
200
g
of
sample.
Observe
the
foreign
matterwhen
present
6.3
Determination of
flavouring
agents
6.3.1
Scope
This
method
is
applied to
determine
the
amount
of flavouring
residue left in
the
sample
6.3.2
Definition
Flavouring
material residue
in this
method
is
flavouring
material left often
the
grading
process,
which
is
excecuted as
follows
6.3.3
Principle
W
grading
and weighing of the flavouring material
residue
e3.4
Apparatus
Watch
glass
Analytical
balance
Tweezers
e3-5
Procedure
tJt
t*tt
10O
-
2oo
g
sample.
Remove
the
material
of which
the
weight
will
be
determined,
tst
pttt
m a
watch
glass
with known mass / weight weigh
the watclr
glass
with
the
nanrip
material
residue,
the
difference
in
mass between the
two weighings
is
the
mass /
u*ff dthe
fiavouring
matter
(flower)
residue
in
the sample
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6.3.6 Calculations
The
flavouring
material
residue
in the
Sample
=
V/here
(Wz-W
Wo
is
The
mass
of
the
sample analysed
(g)
Wr
is
The
mass of the
watch
glass
(g)
Wz
is
The
mass of the
watch
glass plus
its
content
(g)
6.4
Moisture
content
determination
Test
method
for moisture
is SNI 01-2891-1992, Test method
for
foods
and
beverages, point
5.1.
6.5
Ash
content
Test
method
for ash content
is
SNI 01-2891-1992.
Test
method
for
foods and
beverages,
point
6.1
6.6
Heavy
metal contamination
Test
method
for heavy metal
contamination
is
SNI
O1-2896-199ZRevision
1998,
Test
rnethod
for heavy metal
contamination
C.7
Arsenic
(AS)
contamination
IeC
meffpd
for
arsenic
contamination
is
SNI
01-486G1998
Test
method
for
arsenic
qEn&ption
in
foods
6-E
licrobial
contamination
Test
method
for
microbial contamination
is SNI
01-2897-1992,
Test method
for
microbial
contamination-
7
Acceptance
requirements
Reqlirements
the
product
is declared to
pass
the
test,
when
fulfilling the
requirements
in
polnt
4.
x
100
Wo
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8 Marking
marking requirement
is
according
to
the
valid
law
of
the
Republic
No.
7,
1996
on
Health and the
Govermment
Regulation
No.
69,
1999,
advertisement
of foods.
9
Packaging
The
product
is
packaged
in a tightly closed
container,
which is
not influenced by
nor is
influencing
the content,
and
is
kept safe
during
storage
and
transport.
of
lndonesia
on
Label and