PART III: LABORATORY METHODS OF ANALYSIS
A- MANDATORY NUTRIENTS
2) JAOAC 73, 849
QC based Reference Material
Repeatability:
CV : 2.5 % (JKM F0908) CV : 1.6 % (JKM F0931) Mean Recovery : 97%
4 Fat Total Fat in Food by
Automatic Soxhlet Extraction
JKM F 0925
Pearson, D (1970) The chemical
Analysis of Food, pp 14.
QC based on replicate testing
Repeatability:
CV : 1.69%
Measurement Uncertainty:
0.04x Conc. of Fat
165 No. Nutrient Method of Analysis Reference Method Performance
5 Available Carbohydrate
Available Carbohydrate by calculation
JKM F 1204
Guide toNutrition Labelling and Claims by Food safety and quality Division MOH 2006
-
6 Total Dietry fiber TDF
Total dietary fiber in foods by Enzymatic- gravimetric Method – (phosphate buffer) JKM F 1206
Ref :
AOAC 985.29 (1995)
QC based on replicates / Reference Material Repeatability:
CV: 14.9%
Measurement Uncertainty:
0.35 x % DF
7 Ash Determination of Total
Ash and Acid Insoluble Ash
JKM F 0902
Pearson’s Chemical Analysis of Food (8th Edition)
QC based on replicate Repeatability:
CV = 6.5% (total ash) CV = 12% (ash insoluble in acid)
8 Calcium, Ca Determination of Minerals (Calcium, Sodium, Magnesium &
Iron) in Food Products by ICP-OES after Dry Ashing
JKM F1209
Journal of AOAC International Vol. 87,
No.1, 2004.
Comparison of Partial Digestion Procedures of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in Milk by Inductively Coupled Plasma-Optical Emission Spectrometry
QC based on spiked sample / reference material
Repeatability:
CV : 13 %
Mean Recovery : 109%
Measurement Uncertainty:
0.15 x Conc. of Ca
9 Iron, Fe Determination of Minerals (Calcium, Sodium, Magnesium &
Iron) in Food Products by ICP-OES after Dry Ashing
JKM F1209
1) Journal of AOAC International Vol. 87,
No.1, 2004.
Comparison of Partial Digestion Procedures of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in Milk by Inductively Coupled Plasma-Optical Emission Spectrometry
QC based on spiked sample / reference material
Repeatability:
CV : 15 %
Mean Recovery : 102%
Measurement Uncertainty:
0.28 x Conc. of Fe
166 No. Nutrient Method of Analysis Reference Method Performance
10 Magnesium, Mg Determination of Minerals (Calcium, Sodium, Magnesium &
Iron) in Food Products by ICP-OES after Dry Ashing
JKM F1209
1) Journal of AOAC International Vol. 87,
No.1, 2004.
Comparison of Partial Digestion Procedures of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in Milk by Inductively Coupled Plasma-Optical Emission Spectrometry
QC based on spiked sample / reference material
Repeatability:
CV : 10%
Mean Recovery : 117%
Measurement Uncertainty:
0.15 x Conc of Mg
11 Phosphorus, P - - -
12 Potassium, K - - -
13 Sodium, Na Determination of Minerals (Calcium, Sodium, Magnesium &
Iron) in Food Products by ICP-OES after Dry Ashing
JKM F 1209
1) Journal of AOAC International Vol. 87,
No.1, 2004.
Comparison of Partial Digestion Procedures of Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P and Zn in Milk by Inductively Coupled Plasma-Optical Emission Spectrometry
QC based on spiked sample / reference material
Repeatability:
CV : 9 %
Mean Recovery : 108%
Measurement Uncertainty:
0.11 x Conc. of Na
14 Zinc, Zn Determination of Trace Metals (Pb, Cd, Zn &
Cu) in Food by Atomic Absorption
Spectrophotometry after Dry Ashing JKM F 0501
JAOAC July/August 1993, Volume 76 No 4. Determination of Metals in Foodstuffs by Atomic
Absorption
Spectrophotometry after Dry Ashing
QC based on spiked sample / reference material
Repeatability:
CV : 5 %
Mean Recovery : 97%
15 Copper, Cu Determination of Trace Metals (Pb, Cd, Zn &
Cu) in Food by Atomic Absorption
Spectrophotometry after Dry Ashing JKM F 0501
JAOAC July/August 1993, Volume 76 No 4. Determination of Metals in Foodstuffs by Atomic
Absorption
Spectrophotometry after Dry Ashing
QC based on spiked sample / reference material
Repeatability:
CV : 4 %
Mean Recovery : 98%
16 Selenium, Se - - -
167 No. Nutrient Method of Analysis Reference Method Performance
17 Manganese,Mn - - -
18 Iodine - - -
19 Ascorbic Acid (Vitamin C)
Vitamin C in Fruit Juices and Related Products by Liquid Chromatography JKM F 1202
JAOAC Vol.86, No.2,2003
QC based on spiked sample
Repeatability:
CV : 5.9 %
Mean Recovery : 97.7%
Measurement Uncertainty:
0.12 x Conc of Vit C 20 Thiamine (B1) Vitamin B Rapid
Determination of B1,B2.B3,B6 and B9 in Food by Liquid
Chromatography JKM F 1201
1) Pearson’s Chemical Analysis of Food, 8th Ed.,pg 73-74 2) JAOAC Vol
85, No 4, 2002
QC based on spiked sample/reference material Repeatability:
CV : 13.69 %
Mean Recovery : 77.6%
Measurement Uncertainty:
0.3 x Conc. of B1 21 Riboflavin (B2) Vitamin B Rapid
Determination of B1,B2.B3,B6 and B9 in Food by Liquid
Chromatography JKM F 1201
1) Pearson’s Chemical Analysis of Food, 8th Ed.,pg 73-74 2) JAOAC Vol
85, No 4, 2002
QC based on spiked sample /reference material Repeatability:
CV : 16.98 %
Mean Recovery : 61.3%
Measurement Uncertainty:
0.36 x Conc of B2 22 Niacin (B3) Vitamin B Rapid
Determination of B1,B2.B3,B6 and B9 in Food by Liquid
Chromatography JKM F 1201
1) Pearson’s Chemical Analysis of Food, 8th Ed.,pg 73-74 2) JAOAC Vol
85, No 4, 2002
QC based on spiked sample /reference material Repeatability:
CV : 22.29 %
Mean Recovery : 68.5%
Measurement Uncertainty:
0.5 x Conc. of B3
168 No. Nutrient Method of Analysis Reference Method Performance
23 Folic Acid (B9) Vitamin B Rapid Determination of B1,B2.B3,B6 and B9 in Food by Liquid
Chromatography JKM F 1201
1) Pearson’s Chemical Analysis of Food, 8th Ed.,pg 73-74 2) JAOAC Vol
85, No 4, 2002
QC based on spiked sample /reference material Repeatability:
CV : 11.09 %
Mean Recovery : 45.8%
Measurement Uncertainty:
0.27 x Conc. of B9 24 Vitamin A
(Retinol)
Vitamin A (Retinol) and Vitamin E (alpha- Tocopherol) in Food by HPLC
JKM F 1203
In-house method based AOAC Vol 85, No 2, 2002, pg 424- 434
QC based on spiked sample /reference material Repeatability:
CV : 3.8 %
Mean Recovery : 115.2%
Measurement Uncertainty:
0.13 x Conc. of Vit A 25 Carotenoid
- - -
α-carotene β-carotene Lycopene Lutein
26 Vitamin D - - -
27 Vitamin E Vitamin A (Retinol) and Vitamin E (alpha- Tocopherol) in Food by HPLC
JKM F 1203
In-house method based AOAC Vol 85, No 2, 2002, pg 424- 434
QC based on spiked sample /reference material Repeatability:
CV : 7.9 %
Mean Recovery : 98.4%
Measurement Uncertainty:
0.25 x Conc. of Vit E
28 Vitamin K - - -
29 Total sugar Determination of Total Sugars by HPLC ELSD JKM F 0923
In-house method QC based on Reference Material
Repeatability:
CV : 5.0 % Sucrose
Glucose Fructose Lactose
169 No. Nutrient Method of Analysis Reference Method Performance
Maltose Measurement Uncertainty:
0.10 x Conc of Total Sugars
B – OPTIONAL NUTRIENTS
No. Nutrient Method of Analysis Reference Method Performance 1 Pantothenic Acid
(B5)
- - -
2 Pyridoxine (B6) Vitamin B Rapid Determination of B1,B2.B3,B6 and B9 in Food by Liquid
Chromatography JKM F 1201
1. Pearson’s Chemical Analysis of Food, 8th Ed.,pg 73-74 2. JAOAC Vol
85, No 4, 2002
QC based on spiked sample /reference material Repeatability:
CV : 9.66 %
Mean Recovery : 92.0%
Measurement Uncertainty:
0.21 x Conc. of B6
3 Cobalamin (B12) - - -
4 Choline - - -
5 Biotin (B7) - - -
6 Fatty acid , total saturated fat
Analysis of saturated, monounsaturated, polyunsaturated and trans fatty acid in food by GC
JKM F 1210
AOAC Official Method of Analysis, Method 996.06
QC based on replicates Repeatability:
CV : 5.5 %
Mean Recovery : 91.0%
Measurement Uncertainty:
0.34 x Conc. of sat. fat 4:0
6:0 8:0 10:0 12:0 14:0 16:0 18:0
170 No. Nutrient Method of Analysis Reference Method Performance 7 Fatty acid , total
monounsaturated fat
Analysis of saturated, monounsaturated, polyunsaturated and trans fatty acid in food by GC
JKM F 1210
AOAC Official Method of Analysis, Method 996.06
QC based on replicates Repeatability:
CV : 5.0 %
Mean Recovery : 92.2%
16:1 18:1 20:1 22:1
8 Fatty acid , total polyunsaturated fat
Analysis of saturated, monounsaturated, polyunsaturated and trans fatty acid in food by GC
JKM F 1210
AOAC Official Method of Analysis, Method 996.06
QC based on replicate Repeatability:
CV : 6.3 %
Mean Recovery : 65.6%
Measurement Uncertainty:
0.16 x Conc of polyunsat.
Fat 18:2
18:3
18:4 - - -
20:4 Analysis of saturated, monounsaturated, polyunsaturated and trans fatty acid in food by GC
JKM F 1210
AOAC Official Method of Analysis, Method 996.06
QC based on replicate Repeatability:
CV : 6.3 %
Mean Recovery : 65.6%
Measurement Uncertainty:
0.16 x Conc of polyunsat.
Fat
20:5 - - -
9 Trans fatty acids Analysis of saturated, monounsaturated, polyunsaturated and trans fatty acid in food by GC
JKM F 1210
AOAC Official Method of Analysis, Method 996.06
QC based on replicate Repeatability:
CV : 6.3 %
Mean Recovery : 99.5%
Measurement Uncertainty:
0.16 x Conc of trans fatty acid
10 Cholesterol Determination of Cholesterol in Food by Direct Saponification
AOAC Official Method of Analysis (2000). Method
QC based on spiked sample
171 No. Nutrient Method of Analysis Reference Method Performance
JKM F 1208
994.10 Repeatability:
CV : 10.15 %
Mean Recovery : 102.2%
Measurement Uncertainty:
0.22 x Conc of cholesterol 11 Amino Acid:
- - -
Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine
172 SECTION 1 – RAW AND PROCESSED FOODS
1.01 Cereals and cereal products
Old code
Revised code
Food Classification
of food 101037 R101001 Atta for making capatti (Tepung atta untuk membuat
capati)
Processed
N101001 R101002 Barley flour (Tepung barli) Processed
101001 R101003 Barley, pearl (Beras Belanda); Hordeum vulgare Processed
N101034 R101004 Corn flakes (Kepingan jagung) Processed
101003 R101005 Corn flour, maize flour (Tepung jagung) Processed 101004 R101006 Corn snack, cheese flavoured (Snek jagung berperisa
keju)
Processed 101005 R101007 Corn snack, chicken flavoured (Snek jagung berperisa
ayam)
Processed 101007 R101008 Corn stick, chocolate flavoured (Snek jagung
berperisa coklat)
Processed 101006 R101009 Corn/rice snack, chicken flavoured (Snek
jagung/beras, berperisa ayam)
Processed
101009 R101010 Custard powder (Tepung kastad) Processed
N101035 R101011 Egg noodles Processed
N101036 R101012 Flour, rye (Tepung rye) Processed
N101037 R101013 Flour,wheat, self-raising (Tepung naik sendiri) Processed
101058 R101014 Macaroni (Makaroni) Processed
101002 R101015 Maize (Jagung); Zea Mays Raw
101025 R101016 Milk cereal (rice) for infants (Bijirin bersusu untuk bayi)
Processed 101059 R101017 Milk cereal (wheat) for infants (Bijirin bersusu untuk
bayi)
Processed N101038 R101018 Milk chocolate bar with rice cereal (Coklat dengan
bijirin)
Processed 101010 R101019 Millet (Sekoi); Eleusine coracana Processed
N101039 R101020 Muesli Processed
N101040 R101021 Nestum cereal, dry (Bijirin nestum, kering) Processed 101031 R101022 Noodle Laksa, thick, dry (Mee laksa, kering) Processed 101030 R101023 Noodle Laksa, thick, wet (Mee laksa, basah) Processed 101063 R101024 Noodle snack, chicken flavoured (Snek mee berperisa
ayam)
Processed
101060 R101025 Noodle, dry (Mee kering) Processed
101061 R101026 Noodle, dry, instant (Mee kering, segera) Processed
101026 R101027 Noodle, rice ( Kuih-teow) Processed
101027 R101028 Noodle, rice (Lo-see-fun) Processed
101028 R101029 Noodle, rice (Mee-hoon) Processed
101029 R101030 Noodle, rice (Mee-sua) Processed
101062 R101031 Noodle, wet (Mee basah) Processed
N101043 R101032 Oatmeal cereal, dry (Bijirin oat, kering) Processed 101011 R101033 Oats, processed, tinned (Oat dalam tin); Avena sativa Processed
101012 R101034 Oats, rolled (Oat, digelek) Processed
101008 R101035 Pop corn, durian flavoured ("Pop corn" berperisa durian)
Processed