Organic Acids
– Allergen
– Amino Acids
– Antibiotics
– Antioxidants
– Contaminants
– Dioxins & PCBs
– Fatty Acid
– Fiber
– Food Colorants
– Food Preservatives
– GMO & Molecular Biology
– Heavy Metal
– Microbiology
– Mineral & Other Elements
– Mycotoxins
– Organic Acids
– Pesticides Residues
– Proximate Analysis
– Shelf Life Test
– Solvent Residues
– Sugar & Sweeteners
– Vitamins
Organic acids are organic compounds that are acidic. Organic acids and their derivatives are frequently used in food and beverage products as a food additive, especially as an acidity regulator (pH control agents).
An acidity regulator is a food additive to acidify, neutralize and/or maintain food acidity. BPOM Regulation No. 8/2013 includes the maximum limit for the use of acidity regulating food additives.
How SIG can Help
SIG laboratory can perform analysis of organic acids. We can analyze amino acids in various food and beverage matrices.
The types of organic acids that can be tested in the SIG laboratory are:
- Acetic acid
- Formic Acid
- Carminic Acid
- Lactic acid
- Malic Acid
- Oxalic acid
- Palmitic Acid
- Pyruvic Acid
- Salicylic acid
- Citric Acid
- Succinic Acid
- Tartaric Acid
Methods of Analysis
We offer organic acid testing by the liquid chromatography method with UV-Vis detection.
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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Email. arifin.sig@saraswanti.com
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