Home > English


Principle Sorting and Grading

Sorting and grading is done to separate the good harvest and the ugly as well as separating or classifying products into quality class / grade according to criteria of quality class / grade of each commodity / product. Factors of quality or quality criteria can be grouped into 3 groups including the physical properties, chemical properties and biological zero. The ...

Read More »

Objectives Sorting and Grading

a) Obtain better quality and uniform (both raw materials and the final product) b) Provide the standardization and improvement of processing methods c) Offering some quality to consumers at a price that fits kualitasa or give a higher price Untik higher quality. d) Separating the fishery according to the type, size and degree of freshness. Quality standard material sorting and ...

Read More »

Tapioca Flour Quality Testing

a) Circumstances (Shape) Principle Observation of the test sample with the senses of sight and touch are conducted by panelists who have competence organoleptic testing. Ways of working (1) Spread the sample sufficiently above the watch glass is clean and dry; (2) Observe and touch the test sample to determine the shape of the sample; (3) Perform the work by ...

Read More »

Quality Commodities Tubers

Tubers are derived from plant-based materials in the soil, such as cassava, sweet potatoes, potatoes, arrowroot, turmeric, yam, onion, ginger, kencur, purse, taro, yam, canna, yam and so forth. Tubers can be distinguished by its origin is the root and stem tuber. The root or stem is actually a part of the roots or stems are used as a place ...

Read More »

Tapioca Quality Testing Methods

a) Method of sampling and sample preparation Sampling method in accordance with ISO 0428, manual sampling solids. While the sample preparation for testing the quality of tapioca according to SNI 01-3451-2011 consists of sample preparation for microbiological tests, organoleptic and chemical analysis. Sampling for microbiological testing performed first, followed by sampling for organoleptic and chemical tests. Sample preparation for microbiological ...

Read More »

Quality of Sweet Potato

Based on SNI 01-4493-1998, the quality of sweet potato can be classified into 3 (three) quality classes which are quality I, II and III. The quality requirements of sweet potato is divided into two general conditions: sweet potatoes should not have foreign odors, sweet potatoes must be free of pests and diseases, yams must be free of chemicals such as ...

Read More »