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sNl
tndonesian National standard sNl 01_6237_2000

Brown sugar L..

National Standa rdization Agency

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 sNt 01-6237-2000

Content

Content .. -.-..
Preface

Scope 1

Reference 1

Definition ........ 1
Specifications. ......... 1
........2
Test method ... 2
Test acceptance requirements ... ..... 4
Packaging
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 sNt 01-6237-2000

Preface

Standard National lndonesia (SNl) for Brown sugar is promulgated not

only for protect the consumers health and safety but also for

a. Protect the producers

b. Support the groMh of the plantation industries
c. Support the non-oil and gas export

This standard is promulgated based on the discussion in the technical

meetings, preconsensus meeting on August 30th, 1999 held in the lndustrial
Research and Development Agency Padang and a consensus meeting on
November 251h, 1999 in Jakarta. Those meetings were attended by producers,
consumers and another technical industries.

This standard was promulgated by the lndustrial Research and

Development Agency Padang, Ministry of lndustry and Trade.
 sNl 01-6237-2000

Brown sugar

1 Scope

This standard consist of scope, reference, definition, specifications, sampling, test

method, test acceptance requirements, packaging and marking requirements for brown
sugar.

2 Reference

- SNI 01-0428-1998, Guide for solid sampling.

- SNI 01-2891 -1992, Test method for food and beverages.
- SNI 19-2896-1998, Iesf method for metal contaminant on food.
- SNI A1-2894-1992, Iest method for food preservatives and prohibited food additives.
- SNI 01-0222-1995, Food additives.
- SNI 01-2892-1998, Iest method for sugar.
- SNI 01-4866-1998, Iesf method for arsenic contamination.

3 Definition

brown sugar
is a sugar produced from processed sugarcane water/essence (Saccharum officinarum)
ihrough cooking with or without adding permitted food additives and has a brownish
colour.

4 Specifications
Erown sugar specifications are shown in this following table :

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 sNt 01-6237-2000

Table Brown sugar specification

Requirements
No. Test item Unit
Quality I Quality ll
1 Condition
- Smell specific specific
- Taste specific speciiic
- Colour light brown io light brown to
dark dark
- Appearance no fungus no fungus
2 Water insoluble material, wlw -/o max. 5,0
Water, w/w o/^
max. 8,0 max. 10,0
4 Sugar (counted as sucrose), w/w o/^
min.65 min.60
5 Reducer sugar (counted as o/o
max. 11 max. 14
glucose), w/w
6 Preservative food additives
- Residue mglkg max.20 max.20
- Benzoate mg/kg max.200 max.200
7 Metal contamination
- Lead (Pb) mg/kg max.2,0 max.2,0
- Copper (Cu) mg/kg max.2,0 max.2,0
- Zinc (Zn) mg/kg max- 40,0 max.40,0
- Tin (Sn) mg/kg max.40,0 max 40,0
- Mercury (Hg) mg/kg max. 0,03 max.0,03
8 Arsenic contamination mg/kg max. 1,0 max. 0.1

5 Sampling
The sampling method as per SNI 09-0428-1998, Guide for solid sampling.

6 Test method

6.1 Chemical sample preparation.

l/ethod of sample preparation as per SNI 01-2891-1992, Test method for food and
beverages, point 4.

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 sNt 01-6237-2000

6.2 Condition
Test method of condition as per SNI 01-2891-1992, Test method for food and
bevenges, point 1.2 organoleptic test.

5.3 Water insoluble material

Test method of water insoluble material as per SNI 01-2891-1992, Test method forfood
and bevenges, point 13.

6-4 Water
Test method for water as per SNI 01-2891-1992, Test method for food and bevenges.
point 5.

5.5 Sugar (counted as sucrose)

Test method for sugar as sucrose as per SNI 01-2892-1992, Test method for sugar,
point 3.'1

6.6 Reducer sugar

Test method for reducer sugar as per SNI 01-2892-1992, Test method for sugar, point 2-

6.7 Preservative food additives

Test method for preservatives as per SNI A12894-1992, Test method for food
prcseruatives and prohibited food additives, point 2,6 for sulfide residu and point 2.14
Benzoate.

6-8 Metalcontamination

6-&1 Lead
Test method for lead as per SNI 01-2896-1998, Iesf method for metal contamination,
pdil 4.1

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 sNt 01-6237-2000

6.8.2 Copper
Test method for copper as per SNI 01-2896-1998, Test method for metal contamination,
point 4.2

6.8.3 Zinc
Test method for zinc as per SNI 01-289&1998, Test method for metal contamination,
point 4.3

6.8.4 Tin
Test method for tin as per SNI 01-2896-1998, Iesf method for metal contamination,
point 4.4

6.8.5 Mercury (Hg)

Test method for mercury as per SNI 01-2896-1998, Iesf method for metal
antamination, point 5.

6.9 Arsenic
Test method for arsenic contamination as per SNI 19-4866-1998, Test method for
arsenic contamination, point 6.

7 Test acceptance requirements

The sample fulfilling allthe requirements in this standard has passed the test.

E Packaging
Tle product is packaged in a closed container, not effected and etfecting the contents,
s* dwing the storage and delivery process.

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 sNt 01-6237-2000

I Marking requirements
Marking requirements as per the Food Regulation with the Director General for Food
and Drugs Supervision Decree Number O2240lBlSKA/ll/91 about guide for food
specifications, label, and advertisement, consist of :

- Food/product's name
- lngredient'scomposition/list
- Net weight
- Factory's name and address
- Registration number
- Production code
- Expiration date
- Specialstatement (Halal, etc)

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