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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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sNl 01-1898-1996

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.

1of

6

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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

2ofG

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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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01-1898-1996

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