> LABORATORY SERVICES
Food & Feed
- Amino Acids
- Dioxins & PCBs
- Fatty Acid
- Food Colorants
- Food Preservatives
- GMO & Molecular Biology
- Heavy Metal
- Mineral & Other Elements
- Organic Acids
- Pesticides Residues
- Proximate Analysis
- Shelf Life Test
- Solvent Residues
- Sugar & Sweeteners
Cosmetics & Personal Care
Pharmaceutical & Traditional Medicine
Disinfectant & Antiseptic Products
UV Lamp Products
Supporting Lab (Research Purpose)
Quality of Product for Indonesian Market
- Acute Toxicity
Rabbit Pyrogen Test
Dermal Acute Irritation
Vaginal Mucous Irritation
LC 50 (Artemia)
Food allergies are immune-mediated food hypersensitivity. While food allergies may affect a relatively small portion of the population, an allergic reaction can be severe or potentially fatal.
Allergens are an ongoing food safety concern for consumers suffering from food allergies. The Codex Alimentarius Commission Committee on Food Labelling has listed the foods and ingredients that cause the most severe reactions and most cases of food hypersensitivity. The same thing is also regulated in Indonesia with Peraturan BPOM No. 27:2017 concerning the Registration of Processed Food.
The following foods and ingredients are known to cause hypersensitivity and shall always be declared:
- Cereals containing gluten; i.e., wheat, rye, barley, oats, spelt or their hybridized strains and products of these;
- Crustacea and products of these;
- Eggs and egg products;
- Fish and fish products;
- Peanuts, soybeans and products of these;
- Milk and milk products (lactose included);
- Tree nuts and nut products; and
- Sulphite in concentrations of 10 mg/kg or more.
How SIG can help
SIG can provide a service to help you to abide by environmental standards and the inspection of food safety and keep consumers safe.
- Soy Allergen
- Egg Allergen
- Milk Allergen
- Fish Allergen
- Gluten Allergen
- Sesame Allergen
Method of analysis
Detection methods for all relevant food allergens, we offer a qualitative test method using an allergen specific test kit and quantitatively using ELISA, specifically for histamine we offer a test using HPLC and for sulfites, we using a spectrophotometer
Library of Knowledge
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...
GMP+ International Certification
Along with SIG's determination to strengthen its existence as part of a global network and towards a safer world, we are proud to announce that SIG has successfully received its first GMP+ FSA International (Good Manufacturing Practice System, Feed Safety Assurance)...
Graha SIG, Jl Rasamala No. 20, Taman Yasmin, Bogor, Jawa Barat 16113.
Phone. +62 251 7532 348
WhatsApp. +62 82 111 516 516
AMG Tower, 12th Floor, Jl. Dukuh Menanggal 1-A, Gayungan, Surabaya, Jawa Timur, 60234.
Phone. +62 31 8253 1288
WhatsApp. +62 818 885 165
Monday to Friday
08.00 - 17.00 WIB.
Jl. Percetakan Negara No. 52 B RT 006 / RW 001, Rawasari, Cempaka Putih, Jakarta Pusat 10570.
Phone. +62 21 2147 9292
Jl. Bina Remaja No. 1A (Ruko A) Banyumanik, Kota Semarang, Jawa Tengah 50264.
Phone. +62 24 7640 3685
WhatsApp. +62 812 9000 5165